客家猪红汤客家人的传统美食颜色鲜艳味道更是香甜多汁就像客家人热情好客一样让人回味无穷
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”。在农村杀猪时，有经验的屠户会直接从猪颈动脉的地方下刀，将新鲜出炉的血液接入盆中，然后撒上粗盐快速搅拌，以静待时间让“质的升华”发生——当血液凝结成豆腐花状后，便成为了一碗新鲜的猪红。
新鲜的 pigs blood taste slightly salty and bitter, but it's not ready for consumption yet. At this point, the clever guest women will pour the pig's blood into a pot of cold water, allowing the pig's blood to cook in the water until it turns from red to brown. Once cooked, they'll carefully scoop out the pig's blood and set it aside.
The cooking process of Pig Blood Soup is quite simple. The ingredients needed are five-spice powder, star anise, cinnamon sticks and ginger slices. First fry pork belly in oil until golden brown before adding sliced onions and minced garlic to sauté them together with some soy sauce.
Then add a bowl of hot water along with some salt and pepper according to taste. Bring everything to a boil before reducing heat and simmering for about 30 minutes or more depending on personal preference.
Finally add chopped scallions as garnish before serving hot over steamed rice or noodles. This soup has been passed down through generations as a staple dish in many Chinese families especially during special occasions like weddings and festivals.
Pig Blood Soup may seem strange at first glance but trust me when I say that once you've tried it you won't be able to get enough!
