Northern blood sausage stuffed with glutinous rice.

Blood sausage with glutinous rice becomes rice blood sausage. After soaking the glutinous rice until soft, mix it with pig blood, add seasonings and fill it with rice blood sausage. It is dark red in color, has the aroma of rice, and tastes softer and glutinous. In addition to the Northeast, Guangxi, Yunnan and other places are popular in eating rice blood sausage.

How to make glutinous rice with blood sausage:

The steamed glutinous rice needs to be soaked the next night. There are many guests, so I used a large iron basin commonly available on the market to soak a full two. Large basin of glutinous rice. Clean the pig intestines and set aside. Pour the steamed glutinous rice into a large basin, use an iron basin, slowly add the pig blood and mix well until every grain of glutinous rice is coated with pig blood.

It is best to add salt and grass fruit powder according to personal taste, mix well, tie one end of the intestine with a rope or a relatively strong leaf, and turn the end of the tied intestine inside, that is, turn the inside of the pig intestine. Add the mixed blood glutinous rice little by little to the outside intestines, and be sure to press it tightly. Just operate it like normal canned intestines.

Finally, put the packed intestines into the steamer in neat circles and steam them again until they are cooked. It will take about 2 hours. After steaming, you can slice the glutinous rice blood sausage and serve it. Eating less can strengthen the spleen and stomach, moisten the lungs and clear the intestines.