Blood beating

Blood beating

　　Blood beating

　　Before slaughtering the pig or sheep for blood beating, first place an appropriate amount of salt in a clean prepared basin. When the red knife is withdrawn during slaughter and the blood is about to spurt out, collect the pig or sheep blood into the basin. While collecting the blood, stir it with chopsticks to mix it evenly with the salt. Then, pour the raw blood into a bowl and dilute it with 50°C warm water, stirring continuously. For every two or three spoonfuls of raw blood, you can dilute it into one bowl. After diluting and mixing well, let it sit for a while until it coagulates like jelly, bright red in color. Separately, chop the lean pork, heart, liver, and assorted net fat into small pieces, mix in chopped green onions, ginger, and wine, stir-fry the seasonings until cooked, and then sprinkle them on top of the blood in the bowl. It can be eaten as is, or a little more wine can be added. The taste is fresh and not fishy, and it has the function of enriching the blood and invigorating the qi.