The picture shows Cao Fushou and his apprentices making Jinyuan pig blood enema.
In the past few days, snowfall, strong winds, and cooling groups have hit. In the cold wind, a plate of steaming, sizzling donkey oil stewed pig blood enema, rich aroma, thick and smooth, is one of the most popular local delicacies in Jinyuan. As a provincial intangible cultural heritage delicacy, Jinyuan pig blood enema has regional characteristics, which can withstand the severe cold in winter, which can not only satisfy your taste, but also warm your stomach.
Early in the morning of December 21, in the "Yunqian Courtyard" at the entrance of Kaihuasi Village, Jinyuan District, Cao Fushou, an intangible cultural heritage inheritor, and his apprentices put 10 catties of high-quality buckwheat noodles, a bowl of fresh pig blood, salt, thirteen spices and pepper powder on the table early, and prepared for the production of authentic Jinyuan pig blood enema.
Pig blood enema is made by adding fresh pig blood to buckwheat noodles, first mix pig blood, a small amount of buckwheat noodles and seasonings and rub them repeatedly, after three or four times of sieving and rubbing evenly, until they are kneaded into a light pink and delicate powder, mixed into buckwheat flour, and then, it is a process of mixing noodles for more than 1 hour. Buckwheat noodles and cold water are mixed with water in a small amount and many times in a ratio of 1:2, and after hundreds of times of kneading, palm softness, thinning, and slag beating, until they are mixed into a delicate and smooth batter. This is a test of the chef's skills, and it is advisable to draw 1 meter of wire. Fill the batter into bowls, 32 bowls at a time. After steaming for two hours, take it out of the cage and let it cool off the bowl. The extra-gluten pig blood enema was distilled in 4 hours.
Cao Fushou introduced: "Cold bowl holder, hot enema. Buckwheat noodles are cool, suitable for cold food in summer, and after adding pig blood, the heat increases greatly, which is more suitable for winter tonic. Pig blood enema is very nutritious, with appetizing and wide intestines, invigorating qi, cold wind and other dietary therapeutic functions. Therefore, Jinyuan pig blood enema is not only a traditional snack, but also a health food.
Nowadays, pig blood enema donkey meat stew has become a lingering delicacy and endless nostalgia for Jinyuan people. Slice the pig blood enema, slide the pot with a little donkey oil, stir-fry the minced ginger and horseshoe green onion, then add the enema and a little donkey meat to stir-fry over high heat, pour the soulmate vinegar and garlic and simmer, and you can get out of the pot. The garlic vinegar has a strong aroma and a thick taste, which makes people full of flavor and appetite.
Jinyuan pig blood enema seals the love of history, which is not only the crystallization of Jinyuan people's diligence and thrift, but also reflects the thick and simple and long and delicate character code and spiritual background of Jinyuan people. In this winter, a plate of donkey oil stewed pig blood enema will win countless in the world.
Reporter Bi Jingjing.
Correspondents: Yang Runde, Han Xuebing, Cui Lixia, and Taiyuan Evening News.