In Sichuan, chicken blood, duck blood and pig blood are all called blood flourishing. Chicken blood is light in color, very soft and easily broken, and its taste is smooth, while pig blood is dark in color, which tastes rough. Duck blood is similar to chicken blood, and its taste is more delicate.
Mao Xue Wang
The original Maoxuewang appeared in the 1940s, when pig blood was put in chop suey soup and cooked with low fire, which was salty and delicious. The table was served with red pepper and diners seasoned it themselves. Later, it developed slowly, and combined with the flavor of Sichuan hot pot, it changed from salty flavor to spicy flavor, and pig blood changed into mature duck blood, which became the current maoxuewang.
At that time, Chongqing still belonged to Sichuan, and Mao Xuewang was one of the ancestors of Chongqing Jianghu cuisine. Mao is a Chongqing dialect, which means rough and sloppy. Because there are chop suey such as hairy belly and venetian blinds as the main ingredients, the name of the dish "Maoxuewang" is widely circulated.
The best way to eat blood is Maoxuewang. Under the heavy and spicy seasoning of heavy oil, blood doesn't look so terrible. At present, duck blood is mostly used to make hairy blood. At the entrance, the first thing I feel is the smoothness of duck blood. I slip into the entrance and sip it gently. Look, is it not so scary to eat blood?
Hot pot duck blood
If you have accepted the duck blood in the flourishing blood, then it is time for you to see the original appearance of raw duck blood.
Sichuanese eat hot pot, and a bowl of bright red duck blood is naturally one of the dishes that must be ordered. The red duck blood is cut into small pieces with a knife, and poured into a spicy hot pot. After waiting for 8 minutes, the pieces of duck blood turn brown and slowly float up, and you can begin to enjoy its wonderful taste slowly. Of course, if you can stand the wait, the duck blood can be cooked for a longer time, so that it can fully absorb the essence in the hot pot before eating. At that time, the duck blood has already appeared tiny and subtle holes, and it tastes completely different.
In Sichuan, there are still many ways to have a blood rush, such as spicy blood rush, pickled pepper blood rush and pickled cabbage blood rush, each with its own merits, which are all reserved dishes that often appear at various dinner tables.
Duck blood soup fans
When it comes to Nanjing, it's hard not to think of a bowl of duck blood vermicelli soup.
Duck blood vermicelli soup can be divided into clear soup and white soup. Clear soup tastes fresh and light, while white soup is thick and fragrant. Some people like to add spicy oil, some people like to add a little vinegar, and more people don't want to put anything. What they want is the mellow taste.
This bowl of soup has a mellow smell of duck oil, and the duck blood is tender and smooth; Chew a section of duck intestines, and play with juicy teeth; There are also thick and soft duck liver, salty and delicious duck gizzards, and fried tofu (or dried brine) cooked in duck soup, wrapped in slippery vermicelli with soup.
However, there is a proverb about local snacks in old Nanjing: "Tea eggs, duck blood soup, spiced donkey meat with old brine".
In other words, there were no fans in the earliest Nanjing duck blood soup. However, the addition of fans seems to add a texture to this bowl of soup. Without it, it seems that there is no place to put the delicious taste of duck blood!
Pork red porridge
Guangdong people call pig blood pig red, and Guangdong people love pig blood best. They believe that "shape is complementary to shape", and eating pig red can clear lung and replenish blood.
Pork red porridge is a special snack in Dongguan, Guangdong Province. Wash the rice, drain the water, marinate it with a little salt, put it in boiling water, add yuba and yaozhu at the same time, and heat it for 20 minutes. Cut the pig red into pieces and soak it in clear water. When the porridge is almost cooked, add pig red and boil it. When eating, pour soy sauce, sprinkle with chopped green onion and pepper to taste, and you can also add fried dough sticks (cut into small pieces) or salted eggs (chopped) to eat together.
Pig blood lovers will love pig red soup more, the soup should be clear, and the self-fried and ground pepper is the soul of the whole bowl of soup, which is spicy but not spicy, and just warms the stomach.
Sheep blood in noodle soup
According to the book "Shaanxi Traditional Flavor Snacks", the noodle soup of sheep blood is described as "hemp, spicy, salty, fragrant, light and tender". The sheep's blood is fresh and tender, the entrance is smooth, the spices are diverse, and the spicy smell is fragrant, which helps people's appetite and is beneficial to digestion. "
As one of the traditional famous foods in Shaanxi, this dish has the same effect as mutton paomo, and it is served with auxiliary materials such as vermicelli and coriander. The sheep blood is fresh and tender, the vermicelli is smooth and soft, and the spicy smell is fragrant. Especially suitable for eating in cold winter. After eating a bowl, I feel warm all over.
blood sausage
When killing pigs in Northeast China, a proper amount of onion and ginger are chopped and put into fresh pig blood to remove the fishy smell of pig blood, and then the pig blood is mixed with the prepared soup stock and steamed in the casing, which becomes the perfect match of pickled cabbage and white meat-blood sausage.
Of course, blood sausage can also be sliced directly after cooking and eaten with garlic juice. The taste of pig blood is not as delicate as duck blood, but it is soft and tender, and it is delicious when dipped in soy sauce and garlic juice.
In fact, there are blood sausages in Inner Mongolia. Many blood sausages in Inner Mongolia are made of sheep's blood. Salt, ginger powder, pepper and buckwheat noodles are prepared into plasma and then enema, tied tightly and cooked in a pot. Compared with the blood sausage in the northeast, the blood sausage in Inner Mongolia feels more "heavy" because its raw material is sheep blood.
Michang
Compared with the blood sausage, the rice sausage of Yanbian Korean people is much lower-key. It is made of vegetables, glutinous rice, pig blood and other raw materials, which are stirred evenly and poured into pig intestines. Although it doesn't have the tender and smooth taste of massive blood, it can taste the strong aroma of pig blood.
There are many ways to eat rice sausage, which can be eaten directly with sauce or fried with hot sauce. But my personal favorite is to eat rice sausage soup, pour the soup cooked with rice sausage into the cut rice sausage, and put a small amount of soy sauce, chopped onion and Yanbian's unique Chili noodles, so it's more enjoyable to have a bite of rice sausage.
Blood duck
Blood duck should be regarded as a famous dish in Yongzhou, Hunan Province. Choose 2-3 months old ducklings to cut into pieces, stir-fry with fire, and the cooperation of pepper, tender ginger and green pepper is also particularly important. The last step of making Yongzhou blood duck is the most critical: drenching duck blood. When pouring duck blood, you must turn off the fire, stir the duck meat and blood evenly, stir fry several times and then add fire.
After the fried blood duck, its blood color is brown, black and bright, and the black inside is red. The duck meat is like being wrapped in a thick layer of sauce. It tastes spicy, the meat is tender, the soup is yellow and black, and it is salty and palatable. It is suitable for drinking with meals. Even the last remaining soup is a rare delicacy for sending meals.
Puer red meat
As far as I know, I'm afraid the place where I eat the most blood is in Pu 'er, Yunnan.
I was lucky enough to eat a pig-killing dish in Pu 'er, where there was a dish called red meat. However, this red meat is not the other red meat.
It is said that the method of red meat is to choose a piece of cooked pork belly with skin and cut it into pieces, add pepper, pepper, salt, wine and other materials and mix well. Finally, pour the pig blood released when killing pigs and mix well, and then marinate it for about 0/0 day.
Yes, the meat is cooked and the blood is raw. Do you want to challenge?
After doing some psychological construction, I made a bold attempt. The pickled red meat tastes spicy and has no expected bloody smell. If you are also curious about the food of ethnic minorities in Yunnan, you might as well try it.
Of course, I have a vast territory and abundant resources in China. I have tried to make food with blood, but it is still very limited. What are the wonderful ways to eat it in your hometown? Please also give me some advice on my journey to find "blood"!
I'm Ann Su Ran, a senior lover of a better life. I would like to share the tiny happiness in this world with you.