Chinese Food
Meili's cook -- stir fried pork balls with Hunan native vegetables and bacon
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Cooking ingredients
Cooking Steps
Step1:Three pig blood ball
Step2:Wash the bacon and meatballs together, and then steam them with ginger.
Step3:Cool slices after steaming.
Step4:Wash and cut garlic.
Step5:Ginger and garlic.
Step6:Add bacon and pig blood balls.
Step7:Stir fry the chili and garlic.
Step8:Then stir fry continuously and put in some Liuyang Douchi.
Step9:Stir fry until the flavor and spiciness come out. Add a little msg to taste.
Step10:Because bacon and pig blood balls are salty, there is no need to put salt in this dish.
Cooking tips:It's not Hunan people who may be confused to hear this dish name. In fact, I was just like this at the beginning. Don't say to eat it. I couldn't accept it at the beginning. Can pig blood balls be eaten? When I saw this dark ball again, I thought that it must not be delicious. But after eating it once, I began to love it. Pig blood balls and bacon are smoked. They are fried together with chili, garlic and Douchi. So the flavor is very special. People who have eaten it will like it. Today I choose Shaoyang pig blood balls. This place is famous for this ball. Because I am a real Shanghainese. Maybe this dish is not very authentic. I hope Hunan sister Yazi doesn't laugh at me. Baoqing pig blood meatball, also known as blood cake, is a traditional food of Shaoyang. It began in the Kangxi period of the Qing Dynasty. It has been passed down from generation to generation and has a history of hundreds of years. The main raw material of Baoqing pig blood balls is tofu. First, filter the water in tofu with gauze
