Coagulated pig blood (used as food)

1000g

Pig small intestine

300 grams

condiments

oil

Proper amount

salt

Proper amount

Onion ginger

Proper amount

pepper

Proper amount

Chinese prickly ash powder

Proper amount

five spice powder

Proper amount

Zhuxiangyou

Proper amount

Residual sauce

Proper amount

step

1. Fresh pig blood, if caked, will definitely slip away. Add salt, soybean oil, allspice powder, pepper, pepper powder and minced onion and ginger, and stir well. It is best to add some pig sesame oil, cut it into small pieces, and add about half of the pig blood soup stock. Soup stock must be added slowly. While adding, stir well and scoop up pig blood in a white bowl. The consistency should be glued to the bowl.

2. Wash the pig's small intestine repeatedly.

3. Take a pig's small intestine and tie the end with rope or hemp rope.

4. Take a "funnel", plug it into the other end of the small intestine, squeeze out the air by hand, scoop up the pig's blood with a spoon, and pour it into the pig's small intestine through the funnel. Tie a buckle with a rope every once in a while to form a section or cut it directly until it is finished.

5. Blood sausage after washing

6. Pickles will be served at the pot meeting in cook the meat.

7. Boil the blood sausage in a sauerkraut pot and simmer for 7- 10 minutes. Try with a fine needle to see if there is blood coming out. Ripe before it's ripe.

8. Take the blood sausage out of the pot

9. Boiled blood sausage

10. Slice and plate. It's delicious to dip in garlic sauce