Featured Xiangxi Pig Blood Pills

When I was a child, the materials were relatively poor, and I couldn't eat a few meals of meat all year round, except for going down to the river to touch fish, catching eels in the field, guarding the chicken nest to pick up two eggs, and the happiest thing was that the family slaughtered the fat pigs that had been fed for a year at the new year.

At this time of year, the mother would make several tables of tofu a day in advance, some pickled and smoked into dried wax, some molded into delicious curd milk, and the rest left to kill the pig the next day to make pig blood balls.

When killing pigs, the pig's blood is connected in a basin, mixed with chopped tofu, put in minced pork, and some various spices that I didn't understand when I was a child, adjusted the taste, grabbed and kneaded them into fist-sized balls with my hands, and neatly placed them on the bamboo curtains.

When the dumplings are half dry, my mother will tell me to go to the field to cut some cypress branches and stinky orange leaves to smoke, about a whole day, smoked the dumplings oil nourishing, black and bright, fragrant, but also smoked my hungry insects want to move, saliva clicking, this time I learned that the original cypress branches and citrus leaves smoked out of the wax is spicy incense.

After smoking, my mother took two pork blood balls and cut them, told me to pull a few pesto sprouts, and sautéed a plate full of them, one bite, and spray incense.

The remaining prepared pig blood balls, the mother will use a bamboo basket to hang under the kitchen beam, every New Year's Day guests come to the garlic seedlings from time to time to fry pig blood balls.

Now there are no pigs raised in the countryside, and the kind of home-made pig blood balls are gradually fading away with the memory of the times,,,,,,