Blood sausage used to be used by Manchu and Xibe nationalities living in the northeast of China to worship their ancestors and gods. It is a home-cooked dish in Northeast China and a traditional food deeply loved by people. But because blood sausage is mostly made of fresh pig blood, there is always a question, how long will it take to cook raw blood sausage in Northeast China? Next, let's learn about blood sausage with Bian Xiao!

Should I drink cold water after the blood sausage is cooked?

After the blood sausage is cooked, it should be cooked in cold water.

As a special food in Northeast China, blood sausage is loved by many people, and its making method is quite simple. Fill all the pig's blood, tie it tightly, turn on and off the fire in the cauldron, carefully put the filled pig's blood sausage into the cauldron, turn it carefully with a spoon, cook it on low heat for 5 minutes, puncture the bubbles with a toothpick, and continue cooking for 10 minutes, and the blood sausage will be ready. You can cut it with a little cold water.

How long does it take to make bloody sausages in Northeast China?

Pig blood sausage, it is said that the intestine is full of pig blood. Casings are all the same, that is, the large intestine and small intestine of pigs. There is oil in the large intestine, which tastes more fragrant and the small intestine is thinner. Some of the things poured inside are pure pig blood, and some are thickened buckwheat noodles, which taste different. Generally speaking, if you want to cook, it only takes seven or eight minutes.

How to make blood sausage not easy to break?

How to make blood sausage is a question that many people will have when eating blood sausage. In fact, although blood sausage is simple, cooking blood sausage is also a technical activity. You can't boil water, just warm your blood and intestines slowly. When the fire is cooked, the intestines are easy to cook. Generally, the small intestine is boiled for about 40 minutes, and the large intestine 1 hour is about.