Ingredients: pig blood, pig intestines, glutinous rice, green onions, thirteen spices, salt, soy sauce

How to make pig blood sausage?

1. Stir-fry Peel and mash peanuts.

2. Cut the small intestine into about one meter.

3. Add thirteen-spice salt and minced green onion to the pig blood, then pour it all into the crushed peanuts and glutinous rice, and finally mix well.

4. Pour the pickled things into the small intestine and tie a rope at the head and tail. ?

5. Fill them all.

6. Use a rope to tie a knot of ?20CM on the pig blood sausage.

7. Boil a pot of water? Has the water boiled? Put in the pig blood sausage. Is the pig blood sausage a little hard? Use a toothpick to poke holes in the pig blood sausage (let the air come out). It must be hard before you can pierce it. ?Otherwise unbound blood will flow out.

8. Finally cooked? It can be eaten directly with dipping sauce or sliced ??and fried.