600 grams of pig blood clot and 300 grams of large intestine.

6 pieces of pickled cabbage 65438+ 050g of leek.

Crispy red onion 2 tbsp water 1200cc

Chicken powder 1/2 teaspoons of pepper 1/4 teaspoons.

2 tablespoons of sand tea sauce 1 tablespoon of salt.

2500 ml of soup

Steps of pig blood and large intestine soup

1. Wash pig blood clots for later use.

2. Add water to the pot to boil, immediately turn off the fire, add 1 teaspoon salad oil and washed pig blood clots, soak for 10 minute and let it cool for later use.

3. Turn the pig's small intestine upside down and wash it, rub it with flour, then rinse it with clear water, and finally boil it with salad oil and 2000cc water for about 40 minutes until it is slightly rotten, then pick it up and cut it into small pieces for later use.

4. Take a deep pot, add sauerkraut, broth, salt and chicken powder to boil, then add the pig blood clots made in 1, the large intestine made in 2, crispy red onions, leeks and other seasonings, and mix well.