Mongolians usually pour sheep plasma into the large intestine for enema. When eating, it is usually boiled in clear soup 10- 15 minutes. Mongolians and Tibetans also use animals directly to promote blood circulation. "From a medical point of view, blood has the advantage of high taste. However, people don't often use blood circulation until an emergency. Another enema is to add thin slices of meat and liver, mix onions, oil and salt and other seasonings, and cook for half an hour before eating. This is called enema.

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How to make sheep blood sausage

Ingredients: 250g of sheep intestines.

Accessories: 2 pieces of pepper, 2 pieces of onion, 1 piece of ginger and garlic cloves.

Spices: Zanthoxylum bungeanum 10, aniseed 1 0g, cinnamon1.

Seasoning: 5g of salt, 3g of monosodium glutamate, 3g of chicken powder, 2 tablespoons of cooking wine, 5g of starch 10g and edible oil.

Exercise:

1. Wash sheep intestines and stew them with spices, cooking wine, salt and water for 30 minutes until they are fully cooked.

2. Cut the braised lamb intestines into sections for later use.

3. Slice the pepper and chop the onion, ginger and garlic for later use.

4, make oil in the pot, add onions, ginger, garlic and stir fry for 50%.

5. Stir-fry the sheep intestines until the oil is slightly out, and then cook the wine.

6. Add pepper and mix well, then add salt, monosodium glutamate and chicken powder to taste.

7. Stir fry for about 1 min, and then thicken with water starch.