600g pork blood, 300g Chinese sausage, 150g sauerkraut, 6 leeks, 2 tbsp red onion crisps, 1200cc water, 1/2 tsp chicken broth mix, 1/4 tsp pepper, 2 tbsp salsa verde, 1 tbsp salt, 2500cc stock

How to make

1. Wash and rinse the pork blood.

2. Bring a pot of water to a boil, then immediately turn off the heat, add 1 tsp of salad oil and cleaned pig's blood, soak for 10 minutes and set aside to cool.

3. Turn the pork intestines over and rinse with flour, then rinse with water. Boil the intestines in salad oil and 2,000 cc of water for about 40 minutes, until lightly cooked, then remove from the pan and cut into small pieces.

4. Take a deep pot, put in the sauerkraut, stock, salt, chicken powder and bring to a boil, then put in the pig's blood cubes of method 1, the large intestine of method 2, and the red onion crisps, leeks and the rest of the seasonings can be mixed and cooked evenly.