Blood sausage is generally more common in the Northeast, and rarely eaten in Jiangsu, Zhejiang and other areas, then I will introduce the specific blood sausage in the Northeast of the operation. Overall the method of flavoring each unique. Today introduced a both simple and delicious blood sausage, like to eat blood sausage friends can do to taste.

Raw materials: fresh pig blood, pig intestines, each appropriate amount.

Seasoning: refined salt, soy sauce, pepper, five spice noodles, chopped green onion, ginger, starch, sesame oil, monosodium glutamate each moderate.

The pork intestines after processing clean, there is no leakage place, the leakage place to cut off without.

Practice production step by step process:

1, the fresh pig blood poured in a clean basin, add all the seasonings together and mix well.

2, tie up one end of the pig intestine, use a funnel to pour the seasoned fresh pig blood into the pig intestine, tie the mouth. Just remember not to overfill.

3, the pot of water boiled to 80% open, put the enema continue to boil until the pot boiled, and then change to a light fire to cook. Cooking process if the pork intestines float, use a bamboo stick to tie an eye to deflate, about 20 minutes to cook through.

4, fish out the cooked blood sausage can be cooled.

Reminder: cooked blood sausage can be made into a variety of dishes, you can also cut into thick diagonal slices, with minced garlic, pickled chives and flowers minced, curd, parsley minced and chili oil seasoned and served