Pig Blood Tofu Balls
A traditional Hunan delicacy from Shaoyang, where pig blood and tofu are blended into savory balls, pan-fried to crispy perfection with a spicy kick.
Ingredients
12 items- Pig blood 500g
- Firm tofu 300g
- Ground pork 200g
- Ginger 15g
- Garlic 10g
- Dried chili peppers 5
- Green garlic (leek) 2 stalks
- Salt 1 tsp
- White pepper 1/2 tsp
- Cooking wine 1 tbsp
- Soy sauce 1 tbsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
In a large bowl, combine pig blood pieces and mashed tofu. Use hands to knead for about 2 minutes until smooth and no lumps remain.
Add ground pork, minced ginger, garlic, salt, white pepper, and cooking wine. Stir in one direction for 5 minutes until the mixture becomes sticky and elastic.
Wet your hands to prevent sticking. Take about 50g of the mixture and roll into balls. Place on a steaming plate with space between.
Bring water in a steamer to a boil. Place the plate in and steam over medium heat for 20 minutes until the balls darken and a chopstick inserted meets no resistance.
Remove the balls and let cool completely. Slice into 0.8 cm thick rounds.
Heat 2 tbsp oil in a pan over medium heat. Fry the slices until golden brown on both sides (about 2 minutes per side). Remove and set aside.
Leave a little oil in the pan. Stir-fry dried chili, ginger, and garlic for about 30 seconds until fragrant, then add green garlic segments and stir for 10 seconds.
Return the fried slices to the pan, add soy sauce, and stir-fry over high heat for about 20 seconds until evenly coated. Serve immediately.
Tips
Always stir in one direction for the mixture to bind well. Let the steamed balls cool thoroughly before slicing to avoid crumbling. Pan-fry on medium heat to prevent burning.
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