1, scallion and ginger into fine particles.

2. Turn off the fire after all the seasonings except pig blood and eggs in Gaotongtang are boiled.

3. Beat an egg and break it.

4. Pour pig blood into eggs.

5. Stir the pig blood and eggs evenly.

6. Let the broth dry for about 5 minutes. Pour the mixture of pig blood and eggs into the broth and stir well. If it doesn't boil, pour blood immediately. It will solidify. The weather cannot be too cold.

7. Pour the pig's blood material into the pig's small intestine with a funnel until it is 7 minutes full, not more than 8 minutes full, and it will explode when cooked. Boil in cold water, small fire cover, never boil in hot water, don't fire, it will explode.

8. After 8.SAIC, the small fire will not boil for about half an hour, and it will be cooked without bleeding. Gently remove and cool, the hot blood sausage is especially tender, so you must gently remove it. Be sure to cool thoroughly and slice with a sharp knife.