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How to make pig blood enema
The truly traditional Northeast cuisine is authentic because it is full of blood and intestines. Delicious and nutritious, collect first.

Raw materials: 2 kg of fresh pig blood and 2 kg of pig intestines.

Methods/steps:

1. Fresh pig blood is constantly stirred with chopsticks until it gets cold.

2. Knead the fat sausage repeatedly with salt starch, clean it, cut it into 30-40 cm long sections, and tie one end tightly with a tie line.

3. Appropriate amount of chopped green onion and eggs

4. Gold bone soup, add 20 grams of salt, 20 grams of chicken essence, 13 spices 15 grams, 50 grams of big oil and 50 grams of soybean oil, stir well, then pour in pig blood and stir well again.

5. Start enema to take a funnel, put one end of the Ming intestine on the funnel, then pour pig blood into the intestine with a spoon, and tie it with a thread after removing the air. Boil it in cold water for about 15 minutes, and cut it into pieces with a thickness of seven or eight millimeters.

Tip: Fresh pig blood is hot, so keep stirring with chopsticks until it gets cold, otherwise the blood will coagulate.

Extended data

In this way, our northeast blood sausage is ready, and the pig sausage can be put in the refrigerator and taken out at any time when you want to eat it. Is it simple? Learn how to fill the blood sausage in the northeast, and you can eat it anytime and anywhere in the north or south. And this kind of food is not only delicious, but also contains many nutrients! Both adults and children can provide a variety of nutrients for our bodies after eating.