Pig's blood tofu with pork

Pig's blood tofu with pork

　　The Tulu branch of the Zhuang people living in Yanshan enjoy eating red pork (i.e., pig's blood tofu with pork). This dish is rich in nutrition and has a unique and delicious flavor.

The preparation of pig's blood tofu with pork is also unique: take four taels of freshly slaughtered lean pork or three-layer pork (commonly known as streaky pork), wash it, boil it in clean water until cooked, then remove it and let it cool before slicing and placing it in a basin. Take fresh sour citrus, fragrant bayberry willow, and tender leaves of chicken herb, wash and chop them, then add an appropriate amount of fresh lemon juice, mashed garlic, Sichuan peppercorns, chili peppers, salt, and monosodium glutamate, mix well, and pour the mixture over the sliced meat. Take a bowl of pig’s blood from the trough (i.e., blood collected from the pig’s chest cavity, not the blood that flows out during slaughter), and also pour it into the basin. Use bamboo chopsticks to mix the meat, seasonings, and pig’s blood evenly in the basin, then let it sit for 20 minutes to allow all the flavors to penetrate the meat slices before serving.

This dish has a bright red color and a sweet yet slightly "wild" flavor.