Raw materials

Pig blood 1000 grams.

Accessories

Pig small intestine 300 grams.

Seasoning

30 grams of salt, 6 grams of pepper, 20 grams of pepper, 20 grams of coriander, 5 grams of monosodium glutamate.

Practice

1, first of all, raw pig's blood into a specially prepared basin, if the pig's blood coagulated into lumps need to be scratched.

2, white broth is hot, add refined salt, pepper, monosodium glutamate, pepper, stir well to cool.

3, over the wok and poured in the pig blood basin, and add parsley and stir well.

4, poured into the cleaned intestines, tied with a string to the mouth.

5, will be prepared to clean the intestines in a pot of water boil boil, and after the pot boiled with a slow fire for about 15 minutes, and then removed and soaked in cold water until the pig blood sausage cool, and then the pig blood sausage above the cord to untie it can be eaten.

Method 2: Pork blood sausage

Main ingredient

Fresh pork blood, pork sausage, chopped parsley.

Accessories

Salt, soy sauce, pepper, minced garlic, five-spice noodles, minced green onion, minced ginger, starch, sesame oil, pickled leek flowers, chili oil, fermented bean curd, monosodium glutamate (MSG) in appropriate amounts.