Pig blood must be fresh, add starch, pour it into the treated pig large intestine, and it will solidify in a short time. After frying, the delicious pig blood and the delicious pig large intestine really can't think of anything more memorable than frying blood enema on the North China Plain.
Braised tofu with pig blood. Pig blood and tofu are foods rich in protein, vitamins, minerals and other nutrients. When the two categories are combined, it is simply bursting with nutrition. After the year of killing pigs as a child, pig blood is treated by our own family, and then the blood clots are steamed. When eating, the blood clots are cut into appropriate sizes, and tofu, chopped green onion, parsley and meat can also be added. This bowl of stewed tofu with pig blood is full of good taste, and we can never get tired of eating it anyway.
Fried pig blood with green pepper. This dish is my mother's favorite, and I like to call it "fried", because when my mother cooks it, she always fried the pig's blood outside and tender inside, and then added green peppers to fry it. Sometimes we don't put green peppers, we fry the pig's blood until it is tender outside, and then eat it with hot steamed bread just out of the pot. I can eat a big steamed bread with a piece of pig's blood.
The pig blood received in the year of killing pigs in different places must be eaten differently. Relatively speaking, the cooking of pig blood in our northern region is relatively rough, but we just like this rough taste and exquisite taste. And southerners, where pig blood is much more delicate to cook, but there is no steamed bread, pig blood with rice to eat, I think the taste is very different, maybe southerners will think pig blood with rice is more delicious. But whether in the south or the north, pig blood with wine can never be wrong.