Mixed Tofu and Blood Sausage
Hog Butcher Day
Lime
Rinse the intestines
Is the meat enough?
Almost enough.
Prepare the tofu first.
Squeeze the tofu into pieces
Penji, I've portioned the seasonings.
Are these all?
Yes.
Do with the portions.
Salt
Sichuan pepper powder
Pepper powder
Tsao-ko powder
Star anise powder
Amomum villosum Lour powder
Strong wine
Mom, is the salt enough?
Yeah.
Mix pork with tofu
Pig blood
Do you need all of it?
That's enough.
Time to fill the fillings.
Mom, please help set up the intestines.
Pig intestines
Is that heavy?
Of course it's heavy.
Uncle, come and give us a hand. It's too heavy.
That's good.
I'll season these meat sausages.
Strong wine
Salt
Sichuan pepper powder
Amomum villosum Lour powder
Tsao-ko powder
Star anise powder
Pepper powder
Minced ginger
Hurry, the meat sausage filling is ready.
Coming.
Too much.
That's OK. Just press it.
Let me hang them up.
Penji, hang them over here.
Warm your hands. Are you cold?
One week later
Grandma, how much are the peas this year?
About 10 to 12 yuan per kilogram.
Let's cook some peas and sausage rice today.
OK. The sausages are dried and ready to use.
Grandma, let's go home. I'm hungry.
I'll go get a container.
Okay.
Let's peel some peas.
These are very sweet.
Freshly picked peas are all very sweet.
Are these enough? I'll get some sausage.
Rinse with warm water
Meat sausage
Grandma, please keep the heat low.
Sure.
Grandma, please help tend to the fire.
I'll pick some vegetables in the backyard.
Chayote
Fennel
Aji, you guys stay at home.
I'm gonna sell the peas.
Okay.
Chilies, garlic
Salt
Stir-fried Chayote
Fennel Soup
Meat sausage
Mixed tofu and blood sausage
I'll go fetch the rice.
Smothered Rice with Sausages
The vegetables are too far away from you.
It's within our reach.
Rinse with warm water
Steam until cooked
Lard
Deep-fry to remove the moisture
Cover with lard
Lard-based Mixed Tofu and Blood Sausage
Hello, everyone.
I'm Dianxi Xiaoge.
I know many of you
are curious
about the meat and blood sausages.
It's one of the recipes passed down by our ancestors.
In the past, only one hog was butchered each year.
Our ancestors thought it would be best
to fully make advantage of all its parts.
The intestines are relatively long.
As a result, a pure meat sausage takes much meat.
Therefore, they came out the idea of mixing pig blood and tofu
together with meat
to fill into the intestines
and make the mixed tofu and blood sausage.
As the years go by, it has become
one of Baoshan local cuisines.
It has a slightly sour taste,
with the freshness
of meat and tofu.
If you have the chance
to visit Baoshan,
do make sure to have a try
of our locally made mixed tofu and blood sausage.
Bye-bye!