As a special dish in Shaoyang, Hunan, pig blood balls are made of tofu with pig blood and pork belly. For those who have not heard and eaten this dish, it is a little strange to see the black shape of this food at first glance, but if you have tasted it, you will be full of praise.
The production of pig blood balls can be described as very exquisite in the local area. Pig's blood is made of fresh, uncoagulated fresh blood freshly slaughtered by live pigs, while tofu is made from local soybeans, and tender and smooth ones are selected as the first choice. In addition, choose pork belly with moderate fat and lean, orange peel, ginger, garlic, pepper, etc. as condiments. From the preparation of the materials to the making to the baking. It takes at least 20 days, and it is not okay to dry less, and it is not okay to bake urgently, so that you can get the pork blood balls with fragrant and unique flavor
Due to the delicious taste of pig blood balls, it gradually spread in the surrounding areas and was called "Baoqing Specialty", which is today's Shaoyang.
However, when it comes to taste, it is the best long hui. This is inseparable from the unique local production method. In addition, in the mountainous areas, residents use firewood as the main fuel for baking (moreover, using chaff, peanut shell, sunflower seed shell, orange peel, etc. as fuel, or mixed together to bake, its aroma is more distinctive). The aroma of blood tofu smoked by wood fire is unique.
The production method is simple!
1. First put the pig blood balls in water and cook for 5-8 minutes.
2. Divide into two, cut thin and thick evenly slices for later
3. Prepare a little bacon, garlic sprouts
4. Stir-fry the bacon in a pot and add the pork blood balls and ginger garlic rice together and stir-fry until fragrant. Seasoning soy sauce. Old draws toning. A little MSG. Finally, add the garlic seedlings and stir-fry. Deliciously produced