1, buy two pieces of pig blood, put it in the meat grinder and press it twice to break it. If you don't have a meat churn, you can grab it by hand, which is also very easy.
2. Dice the fat pork, put it in a pot and cook the oil with low fire.
3. Turn out the inside of the vermicelli, add salt and starch, stir for a few times, and then rinse with water.
4. Stir-fry the peanuts, cool them, press them into large particles, and shred the orange leaves.
5. Add a bowl of clear water to the sticky rice flour and stir it into a particle-free slurry.
6. Pour lard and oil residue, chopped peanuts, shredded orange leaves, sticky rice flour paste and pepper into pig blood and mix well.
7. Cut off half of the beverage bottle as a funnel, tie the other end with a rope and put in a spoonful.
8. Roll it in the direction, bandage the intestine, and then tie it into several sections with a rope.
9, put cold water in the pot, without intestines, slowly boil over medium and small fire (no cover).
10, after the water boils, prick the hole with a toothpick and let the air out. Punch countless holes in each section and cook on low heat for 20 minutes.