Chapter 1358 - 534: Chen Yan: The Law of Injury Conservation! Achieved a World Where Only 34B Is Hurt!

Chapter 1358: Chapter 534: Chen Yan: The Law of Injury Conservation! Achieved a World Where Only 34B Is Hurt!

"Alright, I’ll make some later."

The two-colored tofu is essentially blood chunks fried with tofu. You cut the tofu and blood chunks into the same size and cook them in hot oil. The resulting tofu is tender and fragrant, while the pork blood is fresh and tender. Many elderly people enjoy this dish.

For Lin Xu, this dish is quite simple.

Before cooking, blanch the cut blood chunks and tofu in boiling water. This not only removes the beany taste from the tofu but also makes the texture of the pork blood smoother and more tender.

After blanching, fry them using lard to enhance the aroma of the two-colored tofu.

Additionally, add scallion, ginger, and dried chili during cooking to further enrich the flavor of the tofu.

Finally, when it’s about to be served, add a little glossy sauce to improve the texture and make it look crystal clear. The starch will wrap the broth on the surface of the tofu and blood chunks, making it taste more flavorful.

"Lin Xu, catch your breath before continuing."

His cousin Zhang Chunsheng saw the meat in the pot was cooked and felt somewhat tempted, especially after having slaughtered four pigs nonstop since breakfast, which made him feel a bit fatigued.

Lin Xu said:

"Alright, let’s take a break before continuing."

He seriously cleaned his hands and the used knives, then picked out some bones from the pot and started gnawing on them with his cousin Jia Xingwang, as well as Chen Meide, Chen Meiliang, Lin Hongqi, Lin Hongjun, and others.

The pot had bones from two pigs and dozens of pounds of meat, which was definitely too much to finish, but none of this meat would be wasted. Later they’ll be deboned and mixed with garlic paste, turning into the famous deboned meat.

The meat removed from the bones was very tasty, and when paired with the refreshing and appetizing garlic paste, it was perfect for drinking and eating.

As for the meat boiled in the pot, once taken out and sliced into garlic paste pork slices, it’s all about the freshness. Both the texture and taste are far superior to ordinary pork.

Lin Xu gnawed on the bone and noticed Dundun coming over. He raised his hand and tore off a piece of meat to hand it to the little one.

The little fellow sniffed and then lowered its head to eat.

After a couple of bites, it grabbed the pork and jumped onto the pigpen, growling at the remaining two pigs inside, then proudly continued eating the pork, its tail wagging gently, looking very content.

After bone gnawing, Lin Xu continued with pig slaughtering.

Meanwhile, Shi Wenming took the cooled meat broth and poured it into the filtered pork blood in a 1:1 ratio, then added scallion, ginger, garlic mince, and five-spice powder and mixed it evenly.

Jia Xingwang picked up a piece of thoroughly cleaned pig intestine, tying one end in a tight knot and fitting the other end onto a funnel.

Shi Wenming scooped a ladle of the mixed pork blood and poured it into the funnel.

The pig intestine shouldn’t be too full; it has to be slightly loose.

After filling it, use a string to tie segments along the intestine at intervals, then place them in a basin and begin filling the next one.

Once all the blood sausages are filled, they’re taken to the kitchen, where water is added to the pot, and the blood sausages are put in. First, heat it on high, then turn to low heat to keep the pot in a semi-boiling state, allowing the pork blood inside the intestines to gradually cook.

During this process, use a bamboo needle to continuously prick the pig intestine to release the excess gas inside, avoiding the intestine bursting open from the expanding air.

Once the intestine looks light gray, it indicates the blood sausage has reached seventy percent doneness.

Carefully use a skimmer to scoop out all the blood sausages and briefly immerse them in cold water, enhancing the texture of the pig intestine, making it more tender and delicious.

At this point, the blood sausage can be eaten.

Slice it into small pieces and dip it in garlic paste or chili oil—it’s truly an indulgence.

Once the blood sausage is fully cooled, to eat it, you should braise it with meat broth or stew it with dishes, like the Northeast’s famous sauerkraut stewed blood sausage.

"Yueyue, try the blood sausage, it’s freshly made and has a delightful flavor."

Chen Meijuan sliced a plate of blood sausages and served it, letting her daughter-in-law taste it.

Shen Jiayue had eaten it in a restaurant before and wasn’t opposed to it. She picked a piece and put it in her mouth, the crisp texture of the pig intestine and the fresh aroma of the pork blood forming a stark contrast. ℯℯ𝑙.

Especially the pork blood filled with the aroma of meat broth, it even felt like eating sausage.

"Delicious, even better than last time at the restaurant."

Last time, the blood sausages brought by Old Huang from the slaughterhouse were prefilled, without any meat broth inside. Although quite tasty, it was quite different from this pork blood mixed with meat broth.

Shen Jiayue offered the plate to her cousins and Chen Yuanyuan to try, then brought it to Han Shuzhen, who was at the kitchen door peeling garlic:

"Come, Garlic Peeling Sis, try our Northeast folks’ unforgettable blood sausage!"

Han Shuzhen glared at her daughter:

"So impudent, be careful people might say you aren’t well-mannered."

Afterwards, she put down the garlic, picked up chopsticks, and grabbed a piece of blood sausage into her mouth:

"Hmm, it is indeed nice, I thought it would be gamey, but it’s surprisingly fresh."

Shen Jiayue chuckled:

"Just now, Lin Xu said he’ll make fried liver later using two sets of pork liver, letting you all taste the fresh pork liver’s flavor."

Han Shuzhen, upon hearing this, curiously glanced at the pork liver not far away:

"If you’re making pork liver, shouldn’t you soak it in advance? Otherwise, what about all that blood inside?"

"Ha, you’re an amateur, mom. Fried liver’s charm lies in the pork blood within. Lin Xu said fresh pork blood has a great texture and taste, no gamey smell whatsoever. But once left sitting, the gamey smell becomes strong."

While the mother and daughter chatted, another pig was slaughtered.

Shen Jiayue leaned over and stuffed a piece of blood sausage into Lin Xu’s mouth, then handed the plate to Shen Guofu, and casually wandered over to the pigpen, wrapping her arms around the diligent "Pig Farm Boss" guarding the large pigs: