Blood sausage should be made of pig (sheep) colon with seasoning. Blood sausage is a traditional food for people in northern China. When killing pigs (sheep), use some salt water to catch blood, and then mix blood night to make it not coagulate. Mix minced pork (sheep), chopped green onion, salt, Jiang Mo, white pepper and other ingredients, wash and enema, tie them tightly and steam them in a pot. Slice while it is hot, or add blood sausage fat while making sauerkraut. Blood sausage tastes mellow, oily but not greasy.

1, colon cleaning intervention.

2. Mix the blood of fresh pigs with chopsticks and give oil, salt, spiced powder and white pepper. Onion and ginger foam.

3. Add water and mix thoroughly, and release water at the same time.

4. Grab one end of the colon and fasten it.

5. At the other end, put the Buchner funnel into the colon and pour pig blood from the Buchner funnel.

6. Each rope is divided into several uniform sections and cut off with scissors.

7. Bring the pot to a boil and stew for ten minutes. Punch a hole with a needle, and you can go out without bleeding.

8. Steamed blood sausage slices can be put on a plate.

Processing Method and Flow of Sauerkraut Fat Blood Sausage

1: Wash pork belly, add cold water to boil, wash pork belly with warm water, then boil a pot of water in a cleaning pot, add pork belly, star anise and ginger slices, and cook for 30-40 minutes;

2: Wash the sauerkraut;

3: Shred sauerkraut;

4: Pork belly is boiled and fished out, leaving soup;

5: add sauerkraut, cut a small part of pork belly, and cut the onion;

6: Cut the blood sausage into 4-5 pieces, grind them into soup and snore together;

7: The color tone is not so good-looking, but the taste is deeper and better;

8: Pork belly and blood sausage are cut and stewed;

9: Sprinkle with pepper noodles;

10: Add pork belly;

1 1: just put it in the blood sausage and cook it;

12: Soy sauce, spicy sauce and mashed garlic are more delicious.

Processing method and flow of northeast pig-killing vegetables

1: Clean sweet potato vermicelli and soak it in clear water for later use;

2: Sliced sauerkraut;

3: Slice pork belly, pick it up and clean it;

4: Pour water into the pot again, add the blanched pork belly slices, winter shavings, ginger slices and rice wine, bring to a boil, and simmer for 10min. Turn off the fire and let it cool for 5 minutes. Skim off the coagulated oil layer floating on the surface, and the remaining bone soup is not greasy.

5: Add oil to the cold pot, add Jiang Mo, stir-fry, then pour in the fried sauerkraut for 3 minutes and turn off the fire;

6: Pour the fried sauerkraut into the pot where pork belly is cooked. When it is popular, add ginger slices, Dongru, 1 spoonful of pepper, 3-petalled star anise and 1 spoonful of fennel, and stew over low heat;

7: 20 minutes, put the sweet potato vermicelli into the pot and stew it again;

8: stew until the sweet potato vermicelli is completely transparent and cooked, put it in the blood sausage and cook for three minutes, then pick it up, add salt, monosodium glutamate and white pepper to taste, pour in sesame oil and put it on the plate;

9: the oblique section of the blood sausage can be placed on it and sprinkled with onions; Add soy sauce to garlic paste as dipping sauce.