Making method of blood sausage:
After the pig blood is taken home, it passes through a fine sieve. Measure pig blood, add water, blood water 1:0.9. Chop the onion and garlic and put them in. Add ginger powder, monosodium glutamate, salt and spiced powder. Put a tablespoon of oil in the pot, add pepper, aniseed, cinnamon and other spices after the oil is boiled, let the oil cool and pour in. Water can be replaced with soup stock, which tastes better. If you like coriander, you can put some. Then it's hard to stir. Stir constantly to stir up the salt. (Be sure to mix the salt well. ) when I bought it, the pig's small intestine was inside, and there was some reticular oil in it. At this time, the pig's small intestine is very dirty. Add salt and flour alkali and knead repeatedly. And then from one long end to the other. Then wash with warm water. Add white wine and salt to the sausage. Repeated rubbing. Then dry it.
Use chopsticks at this time. Insert from one end. Turn the length over and change it to the outside. It's hard to wash outside because it's sticky. Wash it twice when you wash the outside. Wipe with surface alkali and salt for the first time. The second time, rub with salt and white wine. Wash and dry with warm water every time after wiping. Wash it several times. Be sure to eat clean at home. At this time, you can install it without turning it over. I didn't take any photos when I was filling, because my hands were covered with blood. This is the appliance I use. First, tie one end of the pig intestine with cotton thread. Don't fill the other end with the length of your index finger. If you pour too much, put it in the refrigerator for freezing. Raw food can be frozen, but cooked food cannot be frozen. Thaw it in a basin when you eat it. I want to talk about how to cook. Cold water puts the intestines in the pot and often stirs them with chopsticks. The whole process was a small fire. Water can't be hot, but it can't be boiled. If you find flatulence, stick a needle. It takes about 15 minutes to prick with a needle, and it will be cooked without bleeding. Take it out and dry it in a semi-cold state before cutting it, otherwise it won't move.