As a Northeastern person, the first thing I think of is blood sausage. A pot of hot pickled cabbage soup with a few pieces of blood sausage is simply out of this world!

Let’s learn more about how pig blood becomes blood sausage: 1. Wash the pig’s small intestine repeatedly with salt, and let the fresh pig blood cool 2. Add salt, MSG, chopped green onion and other ingredients to the pig blood, and stir evenly 3.

Put the lard in a hot pot and melt it, add the pig blood, stir continuously until the two are melted together 4. Tie one end of the pig's small intestine tightly with a thread, pour the pig blood in with a funnel and tie it tightly 5. Pour the filled blood

The intestines can be cooked. In addition, the rice intestines eaten in Jilin also contain pig blood. They are made of glutinous rice, pig blood and other ingredients. They are a unique delicacy in Korean areas.