Seasoning: spiced powder 65438+ salt 0.5g, 50g each.

The practice of blood tofu:

1. Put the white tofu into a large basin and rub it into fine hair with both hands, and then paste it in one direction;

2. Add pig blood, salt and spiced powder;

3. Cut the fat into 7 mm thick strips;

4. Take about 50 grams of tofu fluff and knead it into an oval ball by hand;

5. Stick three pieces of fat meat symmetrically and vertically on the tofu rope;

6. Take another 150g tofu pine and wrap it outside, slightly tight;

7. If all the dumplings are finished, put them in the burning dustpan one by one;

8. Put the cooking basket with tofu rope in a warm place at 25℃ to make it "sweat", and then knead it by hand 1 ~ 2 times to make it fully formed;

9. Then hang them all on the wood stove and smoke them. In about 20 days, you can eat it when the surface is black.

10. Before eating, wash the surface of blood tofu with warm water, steam it in a cage for about 1 hour, take it out, slice it, and plate it.