Dried blood bean curd

Dried blood tofu is mainly made of pig blood and tofu, plus half-fat and half-thin pork, as well as onion, ginger and garlic spices. When killing pigs, tofu and seasoning are prepared first, then hot blood is collected, then it is kneaded with tofu meat, added with seasoning, stirred evenly, made into dumplings larger than steamed bread, placed in a bamboo sieve, cooled and dried, and then hung on the stove for smoking. The dumplings will shrink when you see fireworks, so you should pay attention to kneading them several times to prevent them from cracking, and they will be smoked in about half a month to twenty days. The key to blood drying is blood, and it is not good to do it until the blood is cold and solidified into pieces. After being smoked, dried blood bean curd should be washed before eating, then boiled in a pot or marinated for about half an hour, and then cooled to eat. Sliced, the inner vermilion has a black edge, which is fragrant, soft and delicious. Chew it carefully, and the more you eat it, the more fragrant it is. It is really delicious and beautiful.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)