Chinese Food
Hunan characteristic stir fried pork blood balls
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Pig blood balls, also known as blood cake tofu or pig blood cake, are the traditional name of the Han nationality in Shaoyang, Hunan Province. They belong to Hunan cuisine. It began in the reign of Emperor Kangxi of the Qing Dynasty. It has a history of hundreds of years. Every November and December, almost every household makes this product for several months. It is a kind of new year's food made in the local winter solstice and December. It has a long tradition. This dish is mainly made of tofu, with some pig blood and pork. My friend from Shaoyang, Hunan Province, sent me a local special product from a long distance. I was curious when I saw the picture of her drying the pig blood balls from time to time. She told me that it could be fried or steamed. I went to the Internet to look up the practice basically. She said that this bag of four balls tastes different. For the first time I got this thing, I can't see anything from the appearance ~ ~ for local specialties, we should treat them with respect. Buy some peppers. Let's start with a simple one
Cooking ingredients
Cooking Steps
Step1:Soak pig blood balls in warm water for 2030 minute
Step2:Clean the surface of smoke and dirt. Slic
Step3:Color pepper and scallion, ginger and garlic changed into knive
Step4:Dry pepper cut for spar
Step5:Stir fry chives, ginger and garlic, prickly ash and dried chilli with base oi
Step6:Stir fried meatball
Step7:Put in the pepper, add a little salt and chicken essence, stir fry to make it fragrant
Cooking tips:It's almost as salty as bacon, so the amount of salt added in the end should be adjusted according to your own taste. This one I fried may be original. It smells very similar to bacon. The final taste and taste are very similar to the common smoked tofu in the north of China. There are skills in making amazing things and delicious dishes.
