Hunan's 14 cities have their own specialties, such as Changsha's stinky tofu, Yongzhou's Dong'an chicken, Chenzhou's Linwu duck, Changde's intestines, Shaoyang's pig's blood meatballs, Xiangxi's bacon and so on, these with distinctive local characteristics of the food is loved by the people, although in Changsha's specialties of the city can be eaten, but not enough to authentic, not enough to the original flavor. For my editor, my grandmother's hometown in Shaoyang, so when I was a child at my grandmother's house often eat pig's blood meatballs, at first glance, its appearance, a black, round pile, and shiny, feel a little disgusting, but cut it open, the inside is red and tender, such as the fresh meat in general, you can clearly see the white as fat pork skin and pork, cooking and eating the flavor is a great deal of how can a word can be described as a fragrant word, which is the most coveted flavor since childhood. The most greedy flavor since childhood, now every few days to do a few days, both rice and wine.

Looking at my grandmother's pig's blood meatballs since I was a child, I roughly know the whole process of making them, just make fresh white tofu with gauze to filter out the water, and then crush the tofu with your hands, crushing this step is best to use your hands, if you use a machine, I always feel that the taste is not as good as the handmade ones, and cut the fresh skinned pork into small dices, and then crushed tofu, diced pork and pig's blood are mixed together, and then add the right amount of salt, chili powder, sesame oil, sesame oil, monosodium glutamate, sesame, five-spice powder and other seasonings, mix well, and then made by hand into an oval ball like the size of a steamed bun, because the pig's blood balls just made more moist, so you need to be placed in the sun for a few days to accept the sun's disinfection and air-drying, and the last step is essential, is to be hung in the woodstove smoking, which not only smokes the moisture, but also smoked waxy This not only dries out the moisture, but also brings out the flavor of the wax, and the longer it is smoked, the stronger the flavor of the wax. Smoked pig's blood meatballs, although the appearance is not good, but will be sliced and fried garlic, chili to eat very fragrant, and rice and wine, is a rare classic Hunan dishes, the following Xiao Xiao will be this pig's blood meatballs fried chili to share with friends, like friends can follow the method below to try.

pig's blood balls fried chili

Ready ingredients: red pepper, pig's blood balls, garlic cloves, onion and ginger, cooking oil, chicken essence,

Method Steps:

1, pig's blood balls with hot water to soak, wash, try to wash away its salt, pig's blood balls cut into slices, pepper cut diagonal knife, garlic cloves cut into small segments, onion and ginger slices standby;

2, frying pan cleaning clean and hot, the pan slippery oil, oil temperature to 5 into the heat, pour into the onion and ginger slices sautéed;

3, sautéed onion and ginger, pour into the pig's blood meatballs, stir-fry over high heat until it changes color, and then pour into the chili peppers and garlic stir-fry;

4, stir-fry for a few moments, add soy sauce, chicken essence and a little warm water, and turn to medium-low heat and cook to the soup is almost dry, you can put out of the pot on the plate.

Such a simple few steps, a colorful and fresh taste of pig's blood meatballs fried chili pepper is ready to eat, eat spicy and mellow, chewy, and then a glass of wine, it is really a kind of enjoyment, every few days you have to eat once, both under the meal and under the influence of alcohol, so that people can not stop!