Ingredients: pig blood 1000g.

Accessories: pig small intestine 300g.

Seasoning: salt 30g, pepper 6g, pepper 20g, coriander 20g, monosodium glutamate 5g.

How to fry blood sausage:

1. Put pig blood into a basin and cut into pieces;

2. Heat the white broth, add salt, pepper, monosodium glutamate and pepper noodles, stir well and let it cool;

3. Pour into the pig blood basin after reeds, add coriander powder and stir evenly;

4. Pour into the washed intestines and tie the mouth with a string;

5. Boil the prepared intestines in a clear water pot. After boiling, simmer for 15 minutes, take out, soak in cold water, and take out the skewers.

Tips for making blood sausage:

This product needs about 500g white broth.

Foods such as pig blood: pig blood should not be eaten with soybeans, otherwise it will cause indigestion; Avoid eating kelp together, which will cause constipation.