Pig bloodballs
By VicentaLakin
Shaoyang is one of the most famous specialty products: the pig bloodballs that return to Xiao Shajiang are the most authentic and tasteful. Pork bloodballs, also known as blood tofu, are traditional home foods in Hunan Sunyang. In November and December of each year, almost all households produce the product for months. It is the traditional food of Xingyang, which began in the Chongxi year and has been passed on from generation to generation and has been in existence for centuries. The main raw material for the bloodballs of Paoqing is tofu, which then drys the water from the tofu with a veil, then crushes the tofu, then cuts fresh pork into meat or strips with a proper amount of pig blood, salt, pepper powder, porcelain powder and a small amount of soy oil, fragrance, sesame and sesame, which, when mixed, is made into a condensed ball. The ratio of pig blood to pork is very important and affects the taste. The longer the smoke is smoked, the stronger it smells. There is also an iron shelf under which sawdust, skins, grain shells or charcoal are burned with a fireplace, which is particularly fire-proof and cannot be too fast or tasted. The pills can be eaten after drying up. The pig's bloodballs are of fine colour, fragrance and taste, promote appetite and are easy to store, do not deteriorate for at least six months, and are easily prepared and ready to eat in slices, which is an appetizer for dinner。
Recipe Recommendations
- Pig blood meatballs appropriate amount
- dried radish appropriate amount
- garlic leaves appropriate amount
- minced garlic appropriate amount
- green pepper appropriate amount
- Chop peppers appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- slightly spicy
- fried
- half an hour
- simple
Steps for Pig bloodballs
1
Choosing to go back to Shangjiang's bloodballs, boiling with pots for five more minutes and turning off the fire。2
When pig bloodballs are removed from the pot, the skin is washed with a ball of steel or a silk melon in cold water and then cut. I prefer to eat meat, so I cut it up。3
Slicing: garlic leaf, garlic seed, pepper, homemade radish dry. The chili choppings were made by the Long-Range Special Forces。4
I used my own pig oil to heat it up and put it in pepper and garlic, and then blow it up into pig bloodballs. Some people prefer to eat the focus, so they can blow it up. I like it when it's wet, when it's cooked in pig bloodballs。5
Pour in a spoon full of radish, garlic leaves and salt, so that you can get out。Pig bloodballs Make Tips
Pork bloodballs eat a lot, and pepper powder is used when it's steamed。