Hunan people from snacks to big dark food, is the northern people can not get the happiness! It was so yummy!
In December in Hunan, everyone has a word on their faces: "Eat", busy all year round, all for this month, everyone has made the food at the bottom of the pressure box out.
In a flash, the last month of 2020 was ushered in, and the people of Hunan began to be busy with food again! In addition to wax products, there are also a series of must-have dishes for the New Year, such as pig blood balls, moldy tofu, and rice dumplings. In Hunan, no one does not like to eat pig blood pills, this kind of food that foreigners look very dark, is actually the treasure of Hunan people who are fragrant in winter! There are wanderers at home, going out every year after the New Year, there will definitely be a large bag of pig blood pills in each suitcase, remembering for a whole year, a heavy bag, take it out to eat slowly, full of home flavor!
The caramelized and delicate pig blood pills can't be eaten for a long time, one by one, and they can eat it all in a month! The raw materials of pig blood balls, usually pig blood, pork and tofu, after drying and smoking several processes, pig blood balls completely get rid of the taste and taste of raw materials, and become a big star in Hunan, and get the title of "hometown flavor" that hunan people hear, and the mouth can't help but secrete saliva!
Outsiders who see pig blood balls for the first time will think that it has just been dug out of the coal pile, worried that under its dark appearance, there is a hidden killing machine! But this kind of black, is completely the role of pig blood is dried, cut open, bright red pig blood and snow white tofu blend together, pink and tender mixed with pink and white pork particles, not yet fried, already can't help but want to bite! Especially in March, when you pull a handful of fine wild onions from the stone cracks on the side of the road, and stir-fry them with pig blood balls, the fragrance is ah! Lobster abalone can't compare!
Pig blood pills are the happiness that northerners can't get! Because the most important 2 steps of pig blood pills are "drying" and "smoking", they must be completed outdoors, and the low temperature in the north is estimated to have been frozen into ice lumps! To make pig blood balls, you must pick a windy and sunny day, the freshly made balls are too watery, you must dry until slightly dry, and then smoke for a day and a night, the process is more trivial and time-consuming, so now it is not easy to eat authentic handmade pig blood balls! The pig blood pills bought in supermarkets and on Taobao are all fast-made products, definitely not this flavor! Since her mother also came to live in the city, Meimei has to change places every year to buy a few pig blood pills to relieve her hunger, but it is really far from the taste that her mother made when she was a child! Over time, I can no longer raise interest to eat, the other day the little sister in my hometown sent me my own handmade balls, which surprised me! Soft with a slight strength, a mouthful full of oil, fat but not greasy, is definitely the taste of childhood!
Nowadays, the big name of pig blood pills is far and wide, online shopping has also brought convenience to everyone, but many friends will not do it, there are friends in the background to let Meimei out of a tutorial, well, today we will take a look at how to make pig blood pills to be delicious.
【Garlic pork blood balls】
Ingredients Pig blood balls one garlic sprout three peppers a few ginger garlic minced to taste
Excipients Oil appropriate amount Salt appropriate amount
method:
Pig blood balls are all smoked, the appearance is relatively dark, so to clean up, burn a pot of water in advance, put the pig blood balls in its entirety to boil hot, use a knife to gently scrape the surface smoke part, rinse it again.
Cut the garlic seedlings into sections, ginger shredded garlic and green pepper shreds are all prepared. Pig blood balls are a versatile dish, directly fried with peppers or green onions are delicious, with celery, seasonal beans and other vegetables can be.
Heat the oil pan and sauté the ginger and garlic into the pan to bring out the aroma.
Put the ball slices in, turn to medium heat and fry slowly, when the pig blood balls are made, a large amount of pork belly will be added, so if you like to eat the caramelized dry taste, you can fry it a little longer, fry the fat as much as possible, if you like the feeling of full mouth flowing oil, fry it slightly, slightly change color.
Turn the noodles, both sides are fried, I don't like to eat fatty meat, so it is more charred.
After the pork blood ball slices change color, pour in the green pepper shreds, sprinkle a little salt on the green pepper strips, and stir-fry to taste.
Sprinkle in the garlic sections, pour a little water along the edge of the pot and simmer until the aroma wafts out.
Tips:
Like all pickles, pig blood balls will add a lot of salt when marinating, it will be salty to eat directly, if it is particularly salty, slice it and put it in a pot to cook to remove the excess salt flavor.
Pork belly balls are generally placed in the pork belly, when frying, you should use a medium-low heat to fry slowly, it is recommended not to fry too dry, slightly retain a little grease taste will be better.