Fried pork blood meatballs with green pepper
Overview
Pig blood meatballs, also known as blood cake tofu or pig blood cake, are a traditional Han Chinese snack in Shaoyang, Hunan, and belong to Hunan cuisine. In November and December every year, almost every household makes this product to meet their needs for several months. It is a local New Year food made during the winter solstice and the twelfth lunar month, and has a long tradition. This dish is made with tofu as the main ingredient and an appropriate amount of pig blood and pork. In recent years, eggs have been added to the raw materials, and each pill has one egg; it is called Qianqian Pills and has a particularly delicious taste. Last week, I received some Hunan specialties from a friend from Hunan. To be honest, I have never seen them in my whole life, and I don’t even know what they are. After confirmation, I found out that they are a famous specialty; they are generally sliced and stir-fried with green peppers, garlic, etc.
Tags
Ingredients
Steps
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Prepare green pepper, carrot and pig blood meatballs
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Slice green pepper and radish and set aside
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Pork blood meatballs sliced and set aside
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After the pot is hot, add green peppers and carrots, stir-fry over high heat until they change color, and then remove
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Leave the base oil, stir-fry the onions and ginger, then pour in the pork blood balls
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Stir-fry over high heat until the color changes, then add an appropriate amount of cooking wine to remove the fishy smell
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Add a little more dark soy sauce for color
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After stir-frying, pour in a little warm water
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Turn to medium to low heat and simmer for a while. Add 2 teaspoons of sugar
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When the water is almost dry, turn to high heat and add green pepper and carrot slices again. Finally, sprinkle a little chicken essence and stir-fry evenly, then turn off the heat
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Transfer to a plate
