Pig blood meatballs, also known as baked tofu with blood or baked pork balls with pig blood, is a traditional name of the Han nationality in Shaoyang, Hunan Province, and belongs to Hunan cuisine. Made of tofu as the main material, with proper amount of pig blood and pork. In recent years, eggs have been added to the raw materials, one egg per pill. It's called Money Pill, and it smells like You Mei.
Raw material formula blood tofu 50 eggs 16 fresh pig blood 1000g fresh pork 750g refined salt 150g Chili powder 200g.
1. First, put the tofu in the basket, filter the water, chop up the pork and boil the eggs.
2. Knead the tofu into a paste, add minced meat, pig blood (250g for coloring), salt and Chili powder, and stir well.
3. Divide the bean curd with mixed ingredients into 16 equal parts, knead into balls, each part is wrapped with a shelled and cooked egg, and knead into balls.
4. Stick a layer of blood on the meatballs one by one, and put them flat on the board to dry (two or three days, you can dry them for fear of deterioration).
Product features Pork balls are round and black. When eating, cut it into 3 mm thick slices. The most authentic bacon in Shaoyang is steamed bacon with pig blood balls, which is suitable for drinking and eating. This kind of meatballs is easy to store and carry. If properly preserved, it can be preserved until May and June of the following year.
Steamed or boiled.
Wash the pig blood meatballs, put them into the pot, add boiling water, take them out for about eight minutes, and slice them to serve. Can also be eaten whole or sliced after steaming.