Materials: fresh sheep intestines, sheep blood Accessories: minced garlic, minced sand onion, minced scallion, salt, pepper, flour in moderation Preparation:

1, sheep blood pot with minced garlic, minced sand onion, minced scallion, salt, pepper, flour in moderation (can also be buckwheat flour), mix well with a spoon.

2, tie up one end of the sheep intestine, the other end of the tool is installed, filled with sheep blood paste.

3, while filling the downward strokes, until the inside of the blood paste will be smooth.

4: Bring water to a boil in a pot, drop in the lamb blood sausage and cook for about 15 minutes, then simmer for 10 minutes.

5, take out and change the knife to plate can be eaten