Discover the bold flavors of Hunan with our smoked pig blood balls, a traditional handmade delicacy from Shaoyang and Wugang. Each pack is carefully prepared using ancient wood-smoking techniques, ensuring a fragrant, tender, and savory taste.
Key Features:
-
Weight: 1 pack
-
Origin: Hunan, China
-
Craft: Handmade, traditional wood-smoking
-
Flavor: Original, mildly smoky, authentic
-
Ingredients: Fresh pig blood, salt
-
Shelf Life: 180–270 days (keep unopened in a cool, dry place)
-
Storage: Refrigerate after opening; can be stored in tea oil to prevent oxidation
-
Usage: Stir-fry, steam, or cook in soup
Cooking Methods:
1. Dry Pot Stir-Fry (Crispy & Flavorful)
-
Slice pre-steamed pig blood balls 3mm thick
-
Pan-fry in a cold pan over low heat until slightly crispy
-
Add pork fat, ginger, fermented black beans, and sauté
-
Season with rice wine, chili paste, soy sauce, sugar, and garlic sprouts
-
Result: Crispy outside, soft inside, smoky and aromatic
2. Steam & Braise (Soft & Juicy)
-
Lay soaked dried beans at the bottom of a bowl
-
Place pig blood balls on top, drizzle with tea oil and chili paste
-
Steam over high heat for 20 minutes
-
Pour back steamed juices thickened with cornstarch
-
Result: Tender, flavorful, beans absorb the smoky aroma
3. Soup Fusion (Rich & Savory)
-
Pan-sear pig blood balls until golden
-
Simmer with water and white radish chunks for 15 minutes
-
Finish with celery and white pepper
-
Result: Milky soup, savory and slightly sweet
Tips & Storage:
-
Avoid bitterness: Over-smoked balls can be lightly grilled to remove excess surface flavor
-
Remove residual gamey taste: Add Sichuan peppercorns and dried tangerine peel when stir-frying
-
Storage: Unopened at cool, dry place up to 6 months; after opening, refrigerate and immerse in tea oil
Creative Serving:
For a crispy snack, air fry at 180°C for 8 minutes and sprinkle chili powder. Perfect as a side dish, main course, or appetizer.