Sheep blood sausage is a favorite food of Texans. Pay attention to the following points in the process of making sheep blood sausage, which is delicious and not greasy. First of all, the sheep's large intestine needs to be carefully cleaned to remove the oil on the inner and outer surfaces of the large intestine. Secondly, the choice of seasoning is very important in the process of making sheep blood sausage. Next, I will share with you how to make sheep blood sausage.

The method of making sheep intestines is very simple. First, pour the freshly collected sheep blood into a container and keep stirring to pick out the tendons in the sheep blood. Then, the sheep's large intestine, flour and salt are mixed and gently rubbed to remove the oil and mucus on the outer layer of the sheep's large intestine. Knead until the flour is completely attached to the surface of the sheep intestine, then add water to wash it. Then turn out the sheep's large intestine, add proper amount of flour and salt again, knead again, remove the grease and mucus from the sheep's large intestine, and add clean water to clean it. This operation has greatly reduced the greasiness of sheep blood and sheep intestines.

Put the cleaned sheep's large intestine into a clean container, add appropriate amount of white vinegar and white wine to soak it for 15 minutes, and then clean it again. Chop and mix the prepared ginger, onion and garlic seeds. Pour onion, ginger and minced garlic directly into the processed sheep blood, add proper amount of starch and salt, add prepared spices, pepper, cumin powder and pepper into the sheep blood, and add a little sheep tail oil and minced mutton to improve the taste and stir the stuffing continuously until the sheep blood solidifies. Finally, you can enema.

There are many ways to make sheep blood sausage. You can stir-fry with side dishes, cook with broth or stir-fry. First, prepare onions and peppers, and treat the onions and peppers into pieces. Cut the prepared sheep blood sausage into sections. Be careful not to cut it too small here, it is easy to break during frying. Cool the oil in a hot pot. When the oil is hot, add dried Chili and pepper and stir-fry until fragrant. Add freshly cut onions and green peppers, add appropriate amount of soy sauce and oil consumption, and continue to stir fry over high heat. At this time, turn to low heat, add the prepared sheep blood sausage, turn it gently during the stir-frying, pour in proper amount of sesame oil before taking out the pot, and stir evenly to take out the pot.