现如今餐桌上最常见到的饮品就是酒，酒不仅可以促进人与人之间的感情，冬季喝酒还能暖身子，夏季喝酒凉爽可口，喝酒自然少不了下酒菜，要说起我国最受欢迎的下酒菜非油炸花生米莫属，但论起硬核下酒菜，还得是贵州人的“血红肉”，自称酒量最好的东北汉子看了都自叹不如，不敢下嘴，而这道下酒菜的原材料更是让胆小者变脸色！
Nowadays, the most common drink on the table is wine. Wine not only promotes the relationship between people, but also warms the body when drinking in winter. Drinking in summer is cool and delicious. Drinking is naturally indispensable for drinking. Let’s talk about the most popular in our country. The dish that goes with alcohol is not fried peanuts, but when it comes to hard-core dish with alcohol, it has to be the "blood and red meat" of Guizhou people. The man in the northeast who claims to have the best drinker sighed and dared not spit it. The raw materials of the dishes are even more so for the faint-hearted!
我国最出名的茅台酒就出自贵州，在贵州出产过很多白酒，因为地理和环境原因贵州人也是爱喝酒爱吃辣的，贵州人在喝酒的时候最喜欢的一道下酒菜就是血红肉，其实除了喝酒他们平日里也会常吃这道菜的，看菜的样子不知道还以为放了很多辣椒油，其实不是的，这道菜的主要食材是猪肉、折耳根、鱼腥草，而红色的是新鲜的猪血。
The most famous Moutai in our country comes from Guizhou. Many liquors have been produced in Guizhou. Because of geographical and environmental reasons, Guizhou people also love to drink and eat spicy food. The most popular dish for Guizhou people when drinking is blood and red meat. They often eat this dish when they drink alcohol. I don’t know how it looks and thought it put a lot of chili oil. In fact, it’s not. The main ingredients of this dish are pork, scallop root, houttuynia cordata, and the red one. It's fresh pig blood.
在制作这道菜的时候，需要先将猪肉用炭火烤至七八成熟，将烤肉的猪肉切成很薄的片，和折耳根鱼腥草拌在一起，再放入盐，花椒，粉，辣椒粉等调料，最重要的是最后一道工序，那就是倒猪血，将猪血倒入菜里搅拌均匀，血红肉就做好了，贵州人一边喝酒一边吃着血红肉，觉得最舒服了。
When making this dish, you need to roast the pork on a charcoal fire until it is mature. Cut the roasted pork into thin slices, mix it with the root houttuynia cordata, and add salt, pepper, powder, For seasonings such as chili powder, the most important thing is the last process. That is to pour the pig blood, pour the pig blood into the dish and stir evenly. The blood and red meat is ready. Guizhou people feel the most comfortable while drinking and eating the blood and red meat.
贵州人这道菜里的猪血也是有讲究的，是杀猪后余存在腔里的鲜猪血，虽然北方人也有吃猪血制品的习惯，但对于新鲜的生猪血还是不敢下嘴的，对于胆小的人来说听到菜里是新鲜的猪血也是很脸色大变，而且血红肉这道菜还特别加入了折耳根和鱼腥草，都是些味道很重的食材，这样的菜恐怕让其他地区的人也是难以接受的吧，但对于贵州本地人来说却非常喜欢。
The pig blood in this dish of Guizhou people is also particular about it. It is the fresh pig blood that remains in the cavity after the pig is killed. Although the northerners also have the habit of eating pig blood products, they still dare not take the fresh pig blood. For the faint-hearted, it’s a big change to hear the fresh pig blood in the dish, and the blood-red meat dish is also specially added to the root and houttuynia cordata, both of which are very flavorful ingredients. I am afraid that the dishes in other regions are also unacceptable to people in other regions, but for the locals in Guizhou, they like it very much.
贵州人的日常下酒菜血红肉，你有吃过吗？如果与贵州人喝酒时请你吃这道菜，你敢吃吗？
Have you ever eaten the blood and red meat of Guizhou people's daily snacks? If you are invited to eat this dish when you have a drink with people from Guizhou, would you dare to eat it?
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