Crimson

Crimson

　　Commonly known as "red meat," it is a top-tier dish of the southern Dong people, prepared for weddings, festivals, hosting honored guests, and whenever a pig is slaughtered. First, the pork liver, heart, stomach, and lean meat are either boiled or fried until cooked, then sliced thinly. Next, add prickly ash seeds (commonly called “drooping oil seeds”), chili powder, tangerine peel, garlic, chopped scallions, and Sichuan peppercorn powder, and then add an appropriate amount of salt, soy sauce, and MSG. Mix everything together with a suitable amount of pig’s blood (also called “pit blood”) to create a refreshing, delicious, and savory crimson meat dish.