Chinese Food
Stir fried leek with pork balls
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Pig blood balls are the special food of Shaoyang, my hometown. When the new year's pig is killed, when there is a lot of fresh pig blood, the owner's house will make a table of tofu. In the winter, tofu is cold and bone piercing. But the tofu just made is hot. The distant memory also contains this beautiful memory. When making pig blood balls, you need to directly go in with your hands and stir them repeatedly. You need to knead the tofu and pig blood to pieces. Reach into the hot tofu. It's warm. The process of making is a good enjoyment. But if you don't get your rhythm right. Cold tofu mixed with cold pig blood. That taste. It really needs great courage. After a few days of drying, the pig blood balls become a little dry. They are smoked with firewood for one night. The balls after these two steps are so salty and fragrant. Spring leek is the most fat time. It's the most delicious with salty meatballs. -
Cooking ingredients
Cooking Steps
Step1:Wash pig blood balls. Slice the
Step2:Cut the leek into pieces after picking it u
Step3:Put the pig blood balls in the pot and boil them. Take them out and drain them
Step4:Heat the oil pan. Pour in the processed balls. Fry until the surface is slightly yellow
Step5:Add leek sectio
Step6:Stir fry for a few times. Add peppe
Step7:Stir fry until the leeks are sof
Step8:Finished produc
Cooking tips:1. In the process of making pig blood balls, a large amount of salt is added to ensure that they will not be damaged for a long time. Therefore, slices are needed in the process of making pig blood balls. The extra saltiness of X is boiled away. 2. Pork blood balls don't need to be fried for a long time. There are skills in making delicious dishes.
