Stir-fried Pork Blood Meatballs with Leek
by Meimeijia's Kitchen
Favorite
Difficulty
Normal
Time
15m
Serving
2
Pork blood meatballs are a specialty food in Shaoyang. Every time when pigs are killed during the New Year, the host will make a table of tofu when there is a lot of fresh pig blood. In the winter, the tofu is bitterly cold, but it’s just made. The tofu is warm. The distant memory still contains this good memory. When making pig blood balls, you have to go directly in with your hands and stir repeatedly, crushing the tofu and pig blood into pieces. I put my hand into the hot tofu, it's warm, and the process of making it is very enjoyable. But if your rhythm is not handled properly, and the cold tofu is mixed with cold pig blood, it really takes a lot of courage to taste.
After a few days of drying, the cooked pork blood balls became slightly dry, and then smoked with wood fire overnight. After these two steps, the balls were called a strong, salty and fragrant.
After a few days of drying, the cooked pork blood balls became slightly dry, and then smoked with wood fire overnight. After these two steps, the balls were called a strong, salty and fragrant.
