Pig's blood meatballs production methods and recipes are as follows:

1, raw material recipe: 750 grams of fresh pork, 150 grams of refined salt, 200 grams of chili powder.

2, first put the tofu in the basket to filter the water, the pork chopped.

3, the tofu kneaded into a paste, add minced pork, pork blood, salt, mix well.

4, mix the ingredients of the tofu paste into 16 equal parts, kneaded into a pile, rolled into a ball shape.

5, one by one, the balls flat in a bamboo cage, hanging above the stove, burning fire smoke dry.

Pig's Blood Balls

Also known as Blood Tofu or Pig's Blood Balls, it is a traditional dish from Shaoyang City, Hunan Province, China, belonging to the Hunan cuisine family. The dish is made with tofu as the main ingredient, with the right amount of pig's blood and pork. In recent years, eggs have been added to the ingredients, one egg per pill. It is called money ball, which is particularly flavorful. Every year in November and December, almost every family makes this product for several months, has a long tradition.

Pig's blood balls also known as tofu balls or tofu round cake. There is no specific record of when they began. It is said to have originated six hundred years ago, originating throughout the Shaoyang region, formerly known as "Baoqing pig's blood meatballs". However, the authentic traditional balls named "blood tofu" are only produced in the northern part of Longhui County, and the unique ones are produced in the "Sidu" section of Longhui, which is called "Sidu round cake". Longhui County is now the area of the town of seven rivers.