DESCRIPTION OF MECHANISM

V8 SOUND CARD

The product is a new kind of multimedia player product. The product can provide
good watching. Meanwhile, it can also store and play many kinds of video files. The
product, which is facilitated with many ports, can show you pictures and videos with
high definition. And this product also has USB3.0 super transmission interface, which
is compatible with USB 1.1/2.0. The speed of USB3.0 is ten times of USB2.0. It is
easy to plug and play same as traditional USB port. Through this port, you will be
able to enjoy the fun of super speed transmission. When the product is connected to
the internet, it can support the internet service and BT/Samba, so you can browse
video, photos, news and download movies. It is really your desirable entertainment
product. This product has 12 kinds of electric sound, 18 kinds of sound effects, 6
kinds of effect modes. Reverberation size adjustment, microphone volume
adjustment, high bass adjustment, recording volume control, music volume control,
monitoring volume control (earphone function). Support mobile phone computer use,
support the use of single headset. 7 kinds of connecting methods: one cell phone K
song live, double cell phone live, three mobile phone live, mobile phone computer
synchronous live, one computer live, computer accompaniment cell phone live,
instrument input cell phone live. The V8 sound card consists of 3 side parts; (a) Front
view, containing the LCD and Power/Stand by, and (b) The Side view, containing 3-
IN-1 card reader, and USB HOST, and (c) The Back view, containing USB3.0, USB
HOST, LAN, HDMI, Coaxial, AV, and DC IN.

The USB 3.0 connector is basically a USB 2.0 connector with an extension
holding extra pins. The port on the product is designed for this connector. The
connector at the other end of the cable connects to your computer’s USB 3.0
port ( if available, e.g., from the PCIe adapter ) or any available USB 2.0 port.
PCIe Adapter Card(Optional)

The PCIe adapter card enables your computer to transfer data at USB 3.0
super speeds. The adapter card comes with an attached full-height bracket
and an optional half-height bracket. With the adapter card connected to the
motherboard, your computer has two USB 3.0 ports. One end of the cable
connects to one of these ports, while the other end connects to the product .

A. Front View

Definition
ELEMENT DEFINITION REMARK
1 LCD LCD MONITOR Displays menu and playback
information synchronously
including playback time ,flies
name ,setup menu and so on.
2 POWER/STAND BY POWER LED Turns blue while switched on
and turns red while switched off.
B. Side View

Interface Definition

DESCRIPTION REMARK
1 3-IN-1 card reader Supports MS, SD, MMC
2 USB HOST Supports multiple external
USB storage devices

How to use memory cards: The Product has an integrated multimedia card reader
supporting memory cards including MS, SD, and MMC. Gently insert the memory
card into the reader with the arrow side upward until there goes a “click” sound.

C. Back View

Port Definition

PORT PORT DEFINITION INSTRUCTION

1 USB3.0
2 USB HOST
3 LAN
4 HDMI
5 Coaxial
6 AV
7 DC IN
USB Device port Via this USB port for PC
communication
Outside USB port Reads and writes outside
USB storage via USB
port
Network port Connects to network via
internet port
High definition port Outputs digital signal via
HDMI port
Fine output port Output 5.1 audio via
coaxial port
Composite video output port Outputs composite video
and audio
Power port Inputs power

V8 sound card is compatible with IOS and android, tablets convenient to use.
Compact structure and durable metal housing with four anti-skid mats design, can be
used in different locations for your convenience. Made of high quality all-aluminum
material with slim lightweight design.

Source: http://www.swsd.sk/img.asp?attid=286922
 DESCIPTION OF PROCESS

HOW TO COOK DINUGUAN

Dinuguan is a pork stew of pig’s blood and vinegar. The cooked blood is what
gives this dish its’ recognizable black sauce. This version also includes pig’s stomach,
clean it with calamansi juice and salt and boiling it. The cleaning process demands
multiple rounds of vigorous scrubbing and squeezing and boiling. It may be the only
Filipino recipe that calls for not just literal (pig’s) blood and also figurative sweat and
tears – and it’s definitely one that’s worth every drop.

INGREDIENTS
Pork Stomach (1.5lb)
Salt (1/2-1 1/2 tbsp)
Calamansi or Lemon Juice (2-6 tbsp)
Oil (2-3 tbsp)
Onion (1 medium diced)
Garlic (4 cloves minced)
Vingar (1 1/2 cups)
Soy Sauce (2 tbsp)
2 Bay Leaves
Oregano (1/2 tsp)
Black Pepper (1 tsp)
Pork Butt (2 lb)
Pork Blood (10 oz)
2 Jalapeños
Garlic Powder (1 tsp)
Salt (1/2 tsp or to taste)

The Instructions of how to cook dinuguan; First, boil water in a large pot (just enough
to fully submerge your pork stomach in). Once the water is brought to a rolling boil,
blanch 1 1/2 lbs of pork stomach for 2 minutes. Allow the pork stomach to cool for
10-15 minutes.
Once the pork stomach is cool, carefully trim the fat, and stringy fibers, and cut it up
into 1 inch strips. Then cut each strip into bite sized diamonds.
Afterwards, put your pork stomach into a strainer and rinse the stomach with water
for 20-30 seconds.
Then cleanse the stomach of any impurities by sprinkling 1/2 tbsp of salt and pouring
in 2 tbsp of calamansi juice. Then squish the pork stomach with your hands for about
a minute or so, before rinsing again with water. Repeat this step another 1-2 times
until the stomach loses its funky smell and no longer feels slimy. Afterwards set the
stomach aside.
Next, in a stainless steel pot, sauté 1 medium diced onion in 2-3 tbsp of oil until
translucent.
Then add 4 minced cloves of garlic and sauté until fragrant.
At this point, add the stomach, 1 1/2 cups of vinegar, 2 tbsp of soy sauce, 2 bay
leaves, 1/2 tsp oregano, and 1 tsp of black pepper, and just enough water to cover
your ingredients (we used about 3 cups).
 (IMPORTANT: Do not mix the ingredients, until the pork blood has been added
later; mixing it may cause the dish to become extra sour from the vinegar)
Bring everything to a boil before dropping the temperature to medium low and
simmer for about 45 minutes.
When the pork stomach is tender, drop in 2 lbs of pork butt, cut into cubes, and pour
in about 2 cups of water or just enough to cover your ingredients.
Cover and simmer the stew for another 30 minutes.
Once the pork butt is tender, add 10 oz of pork blood and continue to simmer,
uncovered, for another 1 hour. During this time, you can occasionally stir the
ingredients.
Next add 2 jalapeños and mix in 1 tsp of garlic powder.
Taste the sauce and add salt to taste. In our case, we ended up adding a 1/2 tsp of salt.
Simmer for another 5-10 minutes until the peppers are soft. And you’re done!

Dinuguan comes from the root word dugo, or blood. This dish is so named

because it is a stew made with the blood of a freshly-slaughtered pig. Traditionally
cooked using a mixture of pork cheeks, lungs and intestines, this version — made
with pork belly, cheeks and liver — should make the not-too-adventurous less
squeamish.
Cooking with blood is nothing new and not even unique to the Philippines. Dishes
cooked with blood are found in various cuisines — Chinese, Thai, Vietnamese,
British, French, German, Spanish, Portuguese, Scandinavia Blood sausages and
haggis are made with blood.
The blood of freshly-slaughtered pig is available in local wet markets. The blood is
usually kept in a cooler so, when sold, there are often solid masses. That doesn’t mean
that the blood isn’t fresh. It is natural for blood to coagulate when it cools.

Source: https://www.seafoodcity.com/recipes/dorig/dinuguan-recipe/