The preparation method is as follows:

1. Beat green onions and ginger into fine particles.

2. Add all the seasonings except pig blood and eggs to the stock and bring to a boil, then turn off the heat.

3. Beat an egg and beat it lightly.

4. Pour pig blood into the eggs.

5. Mix the pig blood and eggs evenly.

6. The broth has been left to dry for about 5 minutes. Pour the pig blood and egg mixture into the broth and stir evenly. Don't boil it and pour the blood right away, as it will coagulate. It shouldn’t be too cold either.

7. Use a funnel to pour the pig blood into the pig's small intestine until it is 70% full. Do not exceed 80% full, as it will burst when cooked. Pour cold water into the pot and cover it over low heat until cooked. Do not put hot water into the pot. Do not put it over high heat as it will explode.

8. After steaming, cover with low heat and water without rolling for about half an hour. When poked, it will be cooked without bleeding. Gently take it out and let it cool. The hot blood sausage is especially tender, so be sure to take it out gently. Be sure to cool thoroughly before slicing with a sharp knife.