Boil the water, then put it into the filled raw blood sausage, and cook for about 6 minutes. After watching the blood sausage swell up, stick it with a needle or toothpick and let it deflate, and then cook for a little while. Both hot water and cold water can be used when boiling blood sausage. When boiling with hot water, slowly put it in, and it should be overcooked, and there should be no red phenomenon inside; When boiling in cold water, put it in the pot for two or three minutes after the water boils, skim off the blood foam and cook it. Putting it in the pot with cold water can prevent the nutrient loss of meat. "

In North China, people usually eat pig's blood sausage, which has already become a very traditional local specialty food. The key of pig's blood sausage comes from pigs or sheep. This specialty food has a strong aroma, and it is oily but not greasy, and the nutritional components of pig's blood sausage are also very colorful. There are many ways for people to eat pig's blood sausage, the most common one is to cook it, but cooking pig's blood sausage is not a simple technical activity, and the time is too long or too short.

How long does the blood sausage cook?

How long does the pig's blood sausage cook?

Mongolian Chinese people usually pour sheep blood into intestines to make clean enema. When taken, it is usually boiled in bone soup for 10- 15 minutes. Mongolians and Xizang Autonomous Region people should also immediately use small animals to promote blood circulation and remove blood stasis. "From the medical point of view, blood has the advantages of high taste buds. However, in the case of emergency, people don't often use blood circulation to remove blood stasis. Another kind of cleaning enema is added with chromatography of meat and liver, mixed with seasonings such as onions and salt oil, and taken after boiling for 30 minutes. This is called cleaning enema.