This dish seems simple, but need to pay attention to a lot of places, a key to catch a bad may cause the failure of the whole dish, the most likely to have three problems:
1, do cooked outside the intestinal coating bite constantly.
2, blood sausage tenderness is not enough.
3. It crumbles easily when you change the knife. The blood sausage that I made has a crispy outer casing when it's ripe, and the inside is as tender as inner fat tofu, and when I served it in round slices, the shape was intact and unbroken.
This requires a good grasp of the following keys:
Key 1: Selection of intestines The pig intestines used for blood sausage must not be used frozen, otherwise it will destroy its own toughness, resulting in biting the situation. It is best to pick up fresh pig intestines directly from the slaughterhouse and scrub them clean with salt constantly on your own for the best results.
Key 2: enema pig intestine cleaned and chopped into about 10 centimeters segment, one end of the rope tied tightly buttoned, filling the funnel on the other end of the intestines in the mouth, do not enter the air, and be sure to fill, otherwise the cooking will be loose, it is not easy to change the knife.
Key 3: blood blood sausage tenderness directly depends on the process of modulation of pig blood, my practice is 500 grams of clean filtered (with fine mesh filtered out of pig hair and other debris) raw pig blood plus 400 grams of broth, 10 grams of salt, 10 grams of monosodium glutamate (MSG), 10 grams of finely chopped onions, 10 grams of ginger, 50 grams of lard (diced) can be adjusted to the mix, pay particular attention to the amount of broth, too much tenderness is not enough, too little! The finished product is so tender that the chopsticks can not be clamped, and must be used to cool the soup, otherwise the finished product black.
Key 4: cooking sausage blood sausage filled with first rinse in water, then into the boiling water, low heat cooking 10 minutes, in the middle of the cool water, so that the water to keep small bubbles, slightly open state can be, otherwise it will be washed to the blood sausage so that the finished product has small holes, affecting the taste.
Key 5: Cooling Take out the cooked blood sausage and put it in cool water to cool down, which can increase the toughness of the sausage, and also facilitate the knife.
Key 6: change the knife The knife used to cut the blood sausage must be fast, cut with the force to be even, and fast, a knife down directly to the end, otherwise it is very easy to cut broken.