2. Crush pig blood, old tofu and pork together.

3, add the right amount of salt, knead into a palm-sized oval.

4, don't stick to the shape, no one cares what you pinch.

5. After kneading, dry it in the sun for two days, and it can be smoked when the surface is dry. Smoked with bacon, the smoked substrate is bagasse, so you can ask for some from the place where sugarcane juice is squeezed. Don't have an open flame when smoking, or you can eat it directly.

6. The smoked pig blood balls will shrink and the water will be lost. Slices are fried with green garlic, dried peppers and bacon, which is simply delicious.