Ingredients required for garlic blood sausage: 1 blood sausage, 1 head of garlic, 1 coriander, half a tablespoon of sesame oil, 1 tablespoon of chili oil, 2-3 tablespoons of soy sauce,

Method Steps:

1. The blood sausage you buy is generally processed, cooked and cooked.

2. The blood sausage is very tender and can be chopped easily if you are not careful. Use a sharp knife to cut the blood sausage. Hold the casing with your left hand and use the knife to cut the blood sausage into slices. Use a saw to cut the blood sausage. For cutting method, use a knife to pull back and forth to cut the blood sausage into 1 cm thick slices. If you cut the blood sausage in this way, the cut blood sausage will not break into pieces.

3. Place the cut blood sausage in a circle on a plate and set aside.

4. Peel off the outer skin of the garlic, wash it, wipe off the water, cut off the garlic stems, put the garlic into a garlic pounding jar, add a little salt, and pound the garlic into minced garlic. When pounding garlic, add a little salt to increase friction so the garlic won't splash.

5. Put the mashed garlic into a bowl and add minced coriander.

6. Add soy sauce, sesame oil, and chili oil, stir evenly, and the garlic sauce for dipping the blood sausage is ready.

7. Add water to the steamer and bring to a boil. Place the plate containing the blood sausage on the basket of the steamer. Steam over the water. Cover the pot and bring to a boil over high heat. After the air is released, steam over high heat for 2 seconds. -3 minutes, just heat the blood sausage through, the blood sausage will swell slightly, and the blood sausage is steamed. Take out the blood sausage, add the prepared garlic sauce, and serve together. Just dip the blood sausage in the garlic sauce and eat it.

Tips: Blood sausage is very tender and can be chopped easily. Use a sharp knife to cut the blood sausage. Hold the casing with your left hand and use the knife to slice the blood sausage into pieces. Use the sawing method to pull the knife back and forth to cut the blood sausage. If you use this method to cut the blood sausage, the cut blood sausage will not break.

The blood sausage is cooked. Do not oversteam it when steaming. Steam for a few minutes until the blood sausage swells slightly. The blood sausage was over-steamed, not tender and fragrant, but tasted like scum.