Every time the Yi people in southern Ningxia slaughter big fat pigs, besides filling sausages, they generally have the custom of pickling blood sausages. This blood sausage is made of pork, tofu, glutinous rice, lean meat or fat meat. Pour it into large intestine or small intestine for pickling, then smoke and dry.

It has the characteristics of sticky glutinous rice, bright color, mellow taste and moderate spicy taste, and is a good table wine. It can also be used as a gift for relatives and friends. The main points of its production are as follows: firstly, straighten the large intestine or small intestine of fresh pigs, turn it over and wash it for later use. In the morning, add a proper amount of salt to the fresh pig blood, add a proper amount of cooked glutinous rice, tofu and some fresh pork, then add seasonings such as pepper noodles, pepper noodles and garlic, and mix well for pickling.

Then tie one end of the spare casing with a small rope, slowly pour the prepared raw materials from the other end of the casing, and knead the blood sausage with the ingredients with your fingers until it is tight. The nipple is suitable for large intestine irrigation. After the sausage is filled, tie the enema around with a crossbar, put it in a ventilated place, dry it, and hang it in a palm room with a stove fire. The smoked sausage tastes better. When eating, cut a section with a knife to clean up the smell of smoke on the surface, cut it into discs, and fry, fry, boil or steam it. It's delicious.