Accompany my mother back to my hometown for a few days, found that the winter countryside is really fun, it is cold, there is no farm work in the field, the sisters-in-law are not idle, busy making winter food at home, every household in front of the door are basking in their own farm handicraft dishes: bacon, moldy tofu, pig blood balls... That's called a hilarity!
Meimei has not returned to her hometown for thirty years, cousins and sisters-in-law are so kind, one by one specially ran to the home to instruct: what dishes to eat to pull in the field, the rural people are real, see you have no vegetables embarrassed to go to the field to pull, simply pulled to send home, so I accompanied my mother to the vegetable field every day to turn around, saw the favorite radish cabbage on a few back, lived at home for ten days, hard to buy a dish! Needless to say, the taste of home-grown vegetables is different, and even this ordinary radish cabbage feels particularly sweet.
My sister-in-law's handmade pickles can be eaten, and gave me a big bag of pig blood balls, which can make me rare! This thing, Hunan people know, is so delicious, so many years, I am in the vegetable market to buy and eat, really not the taste of their own! Pig blood balls made at home, the meat is absolutely enough, the smoking time is also particularly sufficient, so the aroma is strong, the taste is tight, we grew up eating pig blood balls from childhood, eating a bite can distinguish between what you bought and what you made.
Pig blood balls are made of pig blood, tofu, pork three kinds of food mixed, after drying, smoking, and then drying, become strong teeth, really their own home to make pig blood balls, with a strong smell of firewood, is the Hunan people lingering strong nostalgia, there are people who go out at home, every year to do dozens of hundreds, smoked to help the pills Shelf life is very long, eat for a few months will not be bad, my family still has last year's balls yo!
Meimei sent balls to friends in the field several times, found that many friends will not do, out of a recipe, now everyone can buy fresh pig blood balls on the Internet, may wish to buy to try the fresh.
【Wild grass head fried pig blood balls】
Pig blood balls a handful of wild onions A handful of small red peppers A few oil and salt to taste
method:
In order to make the dish not bad for a long time, the general pickles are put more salt, so before cooking, like these bacon, balls, need to be boiled with water several times, remove the excess salty taste to be delicious, as for the whole boil or sliced boiling, it is necessary to come according to the saltiness of the balls, if the balls are very salty, first slice, and then put into the water to cook, if not too salty can be boiled in the whole pot.
The slices don't have to be too thin.
Wild onions were plucked from the ground by my mother and me, and if not, we can use shallots or shallots directly, and if you like to eat chili peppers, you can also fry them directly with chili peppers.
Heat the oil pan, put the pork blood balls into the pot piece by piece, slowly fry for a while, because a lot of fat is added to the balls, so fry it first, first to remove the excess oil, and second, you can also make the balls more fragrant.
Fry until slightly browned, at this time there will be a lot of oil at the bottom, if there is too much oil, you can get out of some.
When the pig's blood balls are almost the same, pour the wild onion and small red pepper into the pot, sprinkle the right amount of salt on it, stir-fry evenly and you can get out of the pot.
Tip: The method of pig blood balls is very simple, but if you want to taste better and more fragrant, remember to fry the balls slightly over low heat, which can not only remove the greasy feeling, but also make the balls become scorched. But don't fry it for too long, if the time is too long, the balls are too charred to eat the aroma.