Blood sausage is generally common in Northeast China, and it is rarely eaten in Jiangsu and Zhejiang provinces, so let me introduce the specific operation method of blood sausage in Northeast China. Generally speaking, the methods of seasoning have their own uniqueness. Today, I introduce a simple and delicious blood sausage. Friends who like to eat blood sausage can make and taste it.

Raw materials: fresh pig blood and pig intestines.

Seasoning: salt, soy sauce, pepper noodles, spiced noodles, chopped green onion, Jiang Mo, starch, sesame oil and monosodium glutamate.

After cleaning the pig intestines, if there is air leakage, cut off the air leakage.

Practice the steps and processes of production:

1. Pour fresh pig blood into a clean basin, add all seasonings and stir well.

2. Tie one end of the pig intestine tightly, pour fresh pig blood into the pig intestine with a funnel, and tie the mouth tightly. Remember not to fill it too full.

3. Boil the water in the pot to 80% heat, put it in the pig's large intestine and continue to cook, then cook it with low heat. If the pig intestines float during cooking, puncture a hole with a bamboo stick to deflate, and it will be cooked in about 20 minutes.

4. Take out the cooked blood sausage and let it cool.

Reminder: Boiled blood sausage can be made into various dishes, or it can be cut into thick oblique blades and seasoned with minced garlic, pickled chives, fermented bean curd, minced coriander and Chili oil.