Chinese Food
Delicious Hunan food: classic, extremely ugly, but delicious pig blood balls
(113909 views)
Many people like to eat the bacon, preserved fish and sausage in Hunan cuisine, and the people who have eaten them are full of praise. There is also a special food. Pig blood balls. I'm afraid many people haven't tasted it. Pig blood balls, also known as pig blood tofu, are made of tofu, pig blood, pork, etc. and are smoked and roasted for a long time. It looks dark. It looks like dark food. But it's a rare delicacy. Pig blood meatball, a special delicacy in Shaoyang, Hunan Province, has a history of 600 years since the reign of Kangxi in the Qing Dynasty. Before eating, clean the ash on the surface of pig blood balls with water. It can be steamed, boiled, fried and fried. After making dishes, it tastes chewy and delicious. It can be called the best wine. Generally, local people only make pig blood balls around the new year. However, this kind of balls are easy to store and carry. If stored properly, they can be put into May and June of the next year.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients and ingredients - 2 pork blood balls, 5 chili peppers, garlic, garlic leaves, ginger, chicken essence.
Step2:After cleaning the oil stains on the surface of the pig blood balls, cut them into 8mm thick slices. They are too thin to have the same taste as the thick ones. Pig blood balls contain pork streaky meat and salt. So there is no need to add salt and oil in the process of firing.
Step3:Cut pig blood balls and put them in cold water. Boil for two minutes. Take out. No water. This step is to remove salt from the salty pig blood balls. If the salty pig blood balls are suitable, this operation can be omitted.
Step4:Slice the ginger, chop the garlic, wash the garlic leaves and pepper, and cut into small sections for standby.
Step5:Heat up the oil. Add garlic, half ginger and stir fry. Add pepper. Add a little salt. Mix in the base.
Step6:Add in the pig blood balls and spread them on the ground. Take advantage of the smell of the bottom of the pot to send out the firewood smell of the pig blood balls. Put in a little soy sauce. Stir well.
Step7:Add in half a bowl of water and bring to a boil. Then add in the remaining ginger slices. Stir fry with a little five spice powder and soy sauce. When the juice is almost collected, stir fry for several times. Put the garlic leaves into the pot immediately. When out of the pot, there should be a little soup on the surface. It's moist.
Step8:Come out of the pot and serve.
Cooking tips:1. Before putting the pig blood balls into the pot, wash them with warm water and boil them for 12 times. Remove the smoky black surface material on the surface. Remember. 2. It's best to fry garlic and pepper. There are skills in making delicious dishes.
