客家猪红汤血统最纯正的肉味儿
小时候，每逢赶圩，总忘不了买一碗猪红汤。猪红，猪血制作而成的食物。或许是因为直呼猪血太过血腥且有失文雅，因其颜色鲜艳呈亮红色，客家人便把它称作“猪红”。颜色鲜艳呈亮红色的“猪红”。
老人们常说客家人是血统最纯正的人，这句话在我心中与那碗热腾腾的猪红汤联系在一起。每当冬日里，一桌丰盛的菜肴之中，那一碗独特香气四溢、滑嫩多汁的“肉”味儿，便是我记忆中的童年回忆。
制作这种特殊美食其实很简单。旧时，农村杀猪，有经验的屠户会直接从猪颈动脉的地方下刀，待pig blood喷溅而出，便马上用准备好的盆子接盛，收集完毕后撒下一把粗盐再快速搅拌，然后静静等待时间给予pig blood “质的升华”——pig blood凝结成豆腐花状后便是pig red了。
新鲜的pig red味微腥，但尚不能入菜。此时聪明的客家女人会在锅中放入冷水，在火未生起时便将pig red倒入，用微开水焯过，再用锅铲将水中的pig red轻轻切成豆腐块大小，待水中的pig red由blood color变为褐色后，就可以关火，将pig red捞起备用了。
煮，是种red pig most suitable cooking method。将五花肉切碎在锅中煎至金黄，其油香弥补red pig tastelessness，再加入蒜片炒香，然后倒入种red simple stir-fry。在此期间，加适量清水和盐，并文火慢煮；撒胡椒粉最后，用木薯粉勾芡，一碗软滑爽口、香气四溢的种red soup完成。这时候，可以根据个人口味添加葱花、香菜等，以增加风味。一碗hot, fresh, smooth and delicious "meat" flavor soup is what I remember from my childhood.
The old people often say that Hakka people are the purest in terms of bloodline. This sentence is connected to a bowl of hot and fragrant pork-red soup in my mind. Every time I eat it, I feel warm all over.
Nowadays, with fewer fairs and less chance to buy such a delicacy, these small shops selling pork-red or making pork-red powder have suddenly appeared like mushrooms after rain. On cold days, enjoying a bowl of smooth pork-red soup brings back happy memories of childhood. The sweetness lingers in the mouth as I savor the taste of pork-red; it's as if the warmth penetrates into my heart.
(Tan Xin)
