Take a pig intestine, dip it in the meat soup pot and take it out quickly (mainly to soften the pig intestine). Open the intestine with two fingers and pour the blood into the intestine with the other hand in a small bowl. Small intestine can use oil flow. Don't fill it in, leave a distance of 6 cm and tie it tightly. Put it in the meat soup pot. Seasoning, pouring blood into intestines, and grasping the heat when cooking are all technical activities. Sausages must be cooked, cut into thick slices or sections, and then tied tightly with hot water to let excess blood flow out.
The method is the same. I won't talk about it here. Cook in cold water, let the blood sausage solidify slowly, and cook with low fire when the water boils. Add some cold water appropriately. Boil for about 15-20 minutes. Remember not to overcook it, it will affect the taste! The water is too cold when it is taken out of the pot, so as to avoid the residual temperature affecting the quality. The prepared blood sausage can be eaten on stewed sauerkraut or dipped in garlic sauce. The above content is the original question and answer of Wukong Jilin, and may not be reproduced without authorization. It's not difficult to make blood sausage. First of all, prepare the small intestine and scratch it repeatedly with refined salt and rice vinegar, that is, dry cleaning. This will remove the smell and oil! Then add warm water to wash.
Technical points: some lard can be added to pig blood, which is more fragrant. The ratio of water to pig blood is 1:2, and the cooking time should not exceed 10 minute. Just stick it with a fine needle and it won't bleed. Pig intestines should be washed repeatedly, which can be washed with salt and vinegar, which can effectively remove odor. Tie both ends tightly and cook in a pot. When slices are dipped in garlic sauce while they are hot, or stewed with sauerkraut, the white meat of blood sausage will be put in at the same time, and the taste of blood sausage will be more fragrant, oily but not greasy.