Hunan 14 prefectures and cities have their own special cuisine, such as Changsha's stinky tofu, Yongzhou's Dong'an chicken, Chenzhou's Linwu duck, Changde's intestines, Shaoyang's pig's blood balls, Xiangxi's bacon, etc., these foods with distinct local characteristics are loved by people, although the special foods in Changsha can be eaten, but not authentic enough, not original enough. For the small editor, Grandma's hometown in Shaoyang, so when I was a child, I often ate pig blood pills at my grandmother's house, at first glance, its appearance, a black and not slippery autumn round lump, and shiny, feel a little disgusting, but cut it open, the inside is red and tender, like fresh meat, you can also clearly see the white pork skin and pork belly, cooking to eat its taste is even more leveraged, how can a fragrant word can describe it, this is also the most hungry taste from small to large, now do it every few days, both under the rice and under the wine.
From childhood to see grandma do pig blood balls, roughly know the whole process of its production, just made of fresh white tofu with gauze to filter out the water, and then the tofu crushed by hand, crush this step is best by hand, if the machine always feels that the taste is not as good as the hand, fresh skinned pork belly cut into small diced meat, and then the crushed tofu, diced meat and pig blood mixed together, and then add the appropriate amount of salt, paprika, sesame oil, sesame oil, monosodium glutamate, sesame, five-spice powder and other spices, fully stirred evenly, Then make an oval ball like the size of a steamed bun by hand, because the pig blood balls just made are relatively wet, so you need to first put them in the sun for a few days, accept the disinfection and air drying of the sun, and the last step is indispensable, that is, to hang it on the wood stove for smoking, which can not only smoke the water, but also smoke out the wax fragrance, the longer the smoking time, the stronger the wax flavor. Although the smoked pig blood balls sell well, but the slices of fried garlic seedlings, peppers to eat very fragrant, and under the rice and wine, is a rare classic Hunan dish, the following Xiaobian will be this pig blood balls fried pepper sharing to friends, like friends can follow the following method to try it.
Pork blood balls sautéed chili peppers
Ingredients: red pepper, pork blood balls, garlic sprouts, green onion and ginger, cooking oil, chicken essence,
Method steps:
1, pig blood balls with hot water soaked, washed, as far as possible to wash off their salt, the pig blood balls sliced, pepper cut oblique knife, garlic seedlings cut into small pieces, green onion and ginger slices for later;
2, the frying pan is cleaned and heated, the oil in the pot is slippery, the oil temperature is 50% hot, pour in the slices of green onion and ginger and simmer;
3: After sautéing chives and ginger, pour in the pork blood balls, stir-fry until it changes color, then pour in the pepper and garlic seedlings and stir-fry;
4: Stir-fry for a while, add soy sauce, chicken essence and a little warm water, turn to medium-low heat and cook until the soup is almost dry, then you can put it on the plate.
Just a few simple steps, a full of umami pig blood balls fried pepper is ready, eat spicy mellow, chewy, and then a glass of wine, really a kind of enjoyment, every few days to eat once, both under the rice and wine, people can't stop!