Baoqing Pork Blood Balls

Last updated by chinatravel at 2014/10/31

 it is a traditional dish of Shaoyang. It starts from Kangxi Period in Qing Dynasty, and has a history of several hundred years. The major material of Baoqing pork blood balls is bean curd. Dry the bean curd with gauze. Crumb it. Cut the fresh pork into sticks or cubes. Add some pork blood, salt, pepper, sesame oil, monosodium glutamate and sesame. Mix them and make balls as big as steamed bread. Dry them under the sunshine for several days. Smoke them with wood fire. The longer it is smoked, the more delicious it is. Some people make a hob and set on fire wood powder, grain husk, chaff or charcoal. The balls can be eaten when they are day. It can be preserved at least in half a year. Cook them and cut it into pieces, it is a good dish of cold cuts when treating guests.

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