The amount of pig blood depends on the amount of pig blood, and the ratio of pig blood to water is 2: 1.

materials: 2g of pig blood, 1g of water, 3g of pig small intestine, 5g of pig balsam oil, appropriate amount of salt, appropriate amount of onion and ginger, appropriate amount of pepper powder, appropriate amount of pepper powder, appropriate amount of spiced powder and appropriate amount of oil.

1. Fresh pig blood, if it needs to be slid open, add salt, oil, powder, pepper, pepper and onion, and stir. It is best to add some pig fat oil, cut it into thin slices, and add a very fragrant flavor. About half of the water is added with pig blood, and the water should be added slowly while stirring, and it is appropriate to scoop out pig blood.

2. Repeated cleaning of pig small intestine.

3. Take a pig's small intestine with a tether or hemp rope at the end.

4. Take a funnel, stuff it into the other side of the small intestine, squeeze out the air by hand, and shovel pig blood into the small intestine with the funnel. Every once in a while, tie a knot with a rope to form a part, or cut it directly until it is finished.

5. Next, until the blood sausage is perfused.

6, open a small pot of fire for 7-1 minutes, put it in the blood sausage, and try with a fine needle to see if there is blood coming out and it is cooked.

7. Finally, you can take out the cooked blood sausage and cool it.