How to make Hunan pig blood cake

The production of pig blood cake is very particular in the local area. The pig blood is fresh unclotted blood from freshly slaughtered live pigs, and the tofu is made from local soybeans, with the tender ones being the first choice. In addition, choose pork belly with moderate fatness and leanness, orange peel, etc. for later use. From preparation of ingredients to making to baking. It takes at least 20 days, either too little or too fast, to get the Xueba tofu with a fragrant waxy aroma and unique flavor. Due to the delicious taste of pig blood tofu, it gradually spread in surrounding areas and was called "Baoqing Specialty". Baoqing is today's Shaoyang. However, when it comes to taste, Suining is the best. This is inseparable from the unique local production methods. In addition, Suining is located in a mountainous area, so residents use firewood as the main fuel for baking. The wax aroma produced by the wood-fired smoke of Xueba Tofu is unique. This cannot be replicated in surrounding areas, because the areas surrounding Suining are not mountainous. Residents mainly burn coal. At this point, you may ask how much wood the locals burn every year. In fact, this is not the case. Common people use shrubs for cooking and cooking. The local forest coverage rate is quite high and it is called a "magical oasis" by UNESCO. Tourism resources are very rich and have not yet been developed.

Traditional tofu balls are 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, one egg per pill. It is called "money pill" and tastes particularly delicious.

Ingredients: 50 pieces of blood tofu, 16 eggs, 1000 grams of fresh pig blood, 750 grams of fresh pork, 750 grams of refined salt, 150 grams of chili powder, 200 grams of chili powder

Preparation method 1. First put the tofu in a basket and strain it water, mince the pork and boil the eggs.

2. Knead the tofu into a paste, add minced meat, pig blood (reserve 250 grams for coloring), salt, and chili powder, and stir evenly.

3. Divide the tofu paste mixed with ingredients into 16 equal parts, shape into lumps, wrap each portion with a shelled hard-boiled egg, and roll into a ball.

4. Stick a layer of blood on the outside of the meatballs one by one, place them flat on the wooden board, and let them dry in the sun (it needs to be dried for two or three days, if you are afraid of deterioration, you can dry them).