Practice Editor
1, put the raw pig blood into the basin, congealed into chunks to be scratched;
2, white broth hot, add refined salt, pepper, monosodium glutamate, pepper, stirring evenly to cool;
3, over the wicker and poured into the pig blood basin, and add the end of parsley and stir evenly;
4, poured into the cleaned intestines, with a threaded rope to the mouth of the bundled well; < /p>
5, the ready intestines in a pot of water boiled open, open the pot with a slow fire for 15 minutes to take out, soak in cold water to cool, remove the cord into
1 kg of raw pig's blood, intestinal skin 300 grams.
Seasoning: 500 grams of white broth, 20 grams of parsley, 2 grams of pepper, 5 grams of pepper, 30 grams of salt, monosodium glutamate. [1]
Cooking Methods Edit
(1) Sieve the raw pig's blood with a copper wicker and put it into a basin. Heat the white internal soup, add
Red blood sausage
Red blood sausage
Stir in pepper, pepper, salt and monosodium glutamate (MSG), and let it cool.
(2) with a copper basket to filter the soup into the pig's blood add cilantro (washed and chopped into pieces) and mix well, poured into the cleaned intestinal skin, tied with a string, into a pot of clean water, with a high fire after the boil, move into the fire and cook for another 15 minutes or so, take out the lifting of the string and soak in cool water to cool.
(3) the cool blood sausage cut into thin slices of 5 to 6 mm thick, boiled in boiling water and fished out, in the frying ladle to add an appropriate amount of broth, after boiling on the high flame, and then into the blood sausage slices a little boiled, and even the soup into a bowl into the bowl.
(1) thin skin and tender fat pork loin plate meat or pork cut into pieces, into the pot of water, with onion, ginger, dashi, pepper, salt, etc., cooked, cut into thin slices of meat white and tender, it is commonly known as white meat.
(2) take the appropriate amount of fresh pig blood, with seasoning, with fresh soup mix,
pig blood dishes
pig blood dishes
with the hand will be clenched in the blood of the pancake in the cleaned pig intestine, cooked to tender old moderate, that is, into the blood sausage. Out of the pot, lift the two ends of the bundle rope, cut into about 6 to 9 millimeters thick money slices can be eaten.
(3) When served cold, the white meat and blood sausage slices are accompanied by garlic paste, chives and chili oil. When served hot, sauté the sauerkraut in a spoon, add the old broth, pork, blood sausage, vermicelli and seasonings, and simmer for 15 minutes.