Pig blood ball, the classic home-cooked dish of Hunan people, mix the tofu into the minced meat, add a little pig blood, stir evenly, knead into a ball, and then naturally dry for 1-2 days and then smoke.
Wash the pig blood pellets, cut the cabbage stems, and cut the shallots.
Put the pig blood ball into the pot and add cold water without pig blood balls. Just before, you can cover the lid and cook until the water is almost dry.
Put the cooked pig blood ball out, wash the pot, pour the vegetable oil, after the oil temperature is 70% hot, turn to a small fire, pour the pig blood ball into the pot, slowly burn (less flip, so as not to pig blood ball Broken), until the pig's bloodballs are golden on both sides, then put the previously cut cabbage stems into the pot and stir-fry. Add dried chili, continue to stir fry in the appropriate amount of salt (there is salt on the pig blood ball, so no more salt is needed at this time, try to put it), stir it for about 1 minute, you can add the shallot and chicken, mix well Pot~
A simple and delicious pig blood ball is ready.
The color and flavor are all right, hurry up the chopsticks!