Blood Curd Meat

Mix salt, chili powder, Sichuan peppercorn powder, and cao guo powder in a basin. Stir well. After slaughtering the pig, collect the blood into the basin, stirring continuously in one direction until the blood cools. Chop coriander finely. / 将盐、辣椒面、花椒面、草果加入盆中搅拌均匀，猪血接入盆内，顺一个方向不停搅动至冷却。芫荽洗净切细。

Clean pig head and feet thoroughly, removing all hair. Blanch in boiling water until 90% cooked, then remove and let cool. / 猪头、猪脚洗净拔毛，冷水煮沸至九成熟捞出晾凉。

Debone the pig head and feet, cut into 3cm thick, 7cm long pieces. Place in the cooled blood basin, add coriander and mix well. Can be stored in sealed jars or bamboo tubes for up to 6 months. / 去骨切块，放入冷却的猪血盆内，加入芫荽拌匀即可食用，亦可密封保存半年。