Can you tell me the method of Baba meat in Jinan?

material

Bacon, pork blood Baba, dried pepper, green pepper, chicken essence, onion, ginger, garlic.

working methods

1. Add water to the pot, add bacon and pig blood Baba, cook for 10 minutes, take out, cool and cut into thin slices;

2. When the pot is hot, add fat oil and stir fry, and add pig blood to fry on both sides;

3. Pour in the remaining bacon, pepper, onion, ginger and garlic and stir fry, then add a little water to stew;

4. When the soup is almost dry, add chicken essence and serve.

5. The practice of pig blood Baba: take fresh pig blood and add salt for later use;

6. Chop the meat (half fat and half thin, pork belly last) and crush the tofu for later use;

7. Pour 2 into 1, add salt, pepper powder, pepper powder, chicken essence and white wine (with self-determined taste) and stir evenly in one direction;

8. Make the stirred meat into oval balls and put them on the grate for two suns;

9. When you can't take it away, put it on a smoking rack and smoke it with orange peel or chaff for one night;

10. You can eat another day in the sun the next day. In rural areas, you can hang it on firewood and let it smoke every day. The longer the time, the better the taste and the longer the time.