Exercise 1
1. First, put the tofu in a basket to filter the water, chop up the pork and cook the eggs.
2. Knead the tofu into a paste, add minced meat, pig blood (250g for coloring), salt and Chili powder, and stir well.
3. Divide the bean curd with mixed ingredients into 16 equal parts, knead into balls, each part is wrapped with a shelled and cooked egg, and knead into balls.
4. Stick a layer of fresh pig blood on the outside of the meatballs one by one, and put it flat on the board to dry (for two or three days, it can be dried for fear of deterioration).