Steamed pig blood is similar to steamed eggs. Steamed is particularly tender and tastes similar to the steamed eggs that experts say. It's soft pig blood, super delicious.

I have always felt that most real Northeasters should like to eat steamed pig blood, just like they like to eat old ladies.

In the past few years, there are not many opportunities to return to the Northeast, especially in winter, and even fewer people eat steamed pig blood.

There are many local restaurants in Northeast China, where you can eat pig's blood sausage, such as steamed blood sausage with garlic sauce and blood sausage with pork dishes, and almost no steamed pig's blood. I really don't know why.

As far as blood sausage is concerned, when there are many blood sausages in some places, I don't want to eat some buckwheat noodles, which are dry and hard, mainly because the taste of pig blood is not strong.

I remember more than 20 years ago, a friend's pig farm killed pigs and invited us to eat pork. He also said that he would fill the pig's blood intestines. His friend is also from the northeast.

I'll ask him to bring me some fresh pig blood at once, and I'll steam it at home.

The pig farm is in the outer suburb, more than 30 kilometers away from the urban area. At that time, there were no plastic bags, no closed packaging boxes, no big plastic pots and no covered barrels in the pig farm, so we had to fill half a barrel in a small barrel (so-called feeding Luo in the northeast) and send it to the city by Cherokee (Beijing 2 13). The road is not smooth, and the bucket is uncovered, pig.

The driver of Cherokee was miserable, and the carriage was full of pig blood, but it took a lot of effort to clean it in the car wash. Later, a friend joked: "The cost of these pounds of pig blood is too high, enough to buy a pig!"

Steaming pig blood is relatively simple, but it is not easy to master.

First of all, pure blood should be mixed with water. The ratio of pig blood to water is 1: 1.5. Without water, the steamed blood is not tender and delicious.

Followed by spices, the main spices for steaming blood are chopped green onion, ginger foam, cooking wine and salt.

Soybean oil is generally used, and sometimes a little lard can be added.

Temperature is also important. Usually when it is cold water, put it in a steamer. If it is a big bowl, the water will boil 12 minutes. What do you think of steaming? Use chopsticks or spoons, insert them vertically into the bottom of the bowl, and pull them out to see the bottom of the chopsticks or spoon. If they are sticky, it means they are cooked.

Steaming pig blood occasionally is really satisfying!

Online shopping is too convenient now. You can buy pure northeast pig blood sausage or fresh northeast pig blood online and seal it with ice packs. It won't be a problem. Pig blood has a characteristic that fresh pig blood can be preserved for a long time after freezing, and more importantly, it does not affect eating after thawing.

However, the cooked pig blood sausage cannot be frozen and cannot be eaten after freezing.

Jia Pingwa said in several books that there is a habit of eating blood tofu in Qinling Mountain area, which is somewhat different from that in Northeast China, but it is also a local delicacy. Some areas also eat pig blood. How to eat is not very clear.

There are many friends from the south here. I've been meaning to ask you for a long time: does the south eat pig blood? Pig blood sausage or steamed pig blood? I only know to eat duck blood, like Jiangsu, Hunan, Hubei, Guizhou, Chongqing, Sichuan and other places. I've never heard of people eating pig blood in the south. If you know, please tell me.

Zazie Hoko