How to make blood sausage at home, which is delicious, tender and smooth, and you can learn it with zero failure?

All kinds of special delicacies are also vying to appear on the dining table. During the Chinese Spring Festival, the media relies on food ingredients, and families reunite at the table. The delicious dish shared today, although it is made from leftover ingredients, is still delicious.

It can make many people salivate and leave them wanting more.

It is very suitable for savoring with your family on the day of family reunion. Let the delicious food convey your warmth, record the happiness of the whole family, and store the energy of hard work for a whole year. Let’s take a look at how this mysterious delicacy is made step by step.

Show off.

Main food ingredients required: large intestine, pig blood.

Auxiliary materials: onions, ginger, coriander, raw eggs, salt, monosodium glutamate, soybean oil, animal oil, stock.

The first step in making canned blood sausage is to buy an appropriate amount of fresh pig blood at the farmer's wholesale market. Remember that it is non-coagulated. Filter it through a fine household filter and set aside.

The second step is to clean the large intestine continuously after purchasing. When cleaning, add some flour to make it easier to clean out the mucus. After cleaning, remove the large pieces of fat on the surface of the large intestine, and dry the large intestine for later use.

The third step is to prepare some stock (search for previous tutorials on how to cook stock); prepare an appropriate amount of minced ginger, garlic and coriander, put it into the pot, pour the boiled stock into the pot, scald the aroma out, and add an appropriate amount of MSG and salt.

, Thirteen incense, in this step, if you have animal oil at home, you can put a little more to make the flavor more outstanding. After the fragrance comes out, pick up the minced ginger, garlic and coriander inside and discard it.

The fourth step is to beat two eggs, use chopsticks to beat them into egg liquid, pour it into the soup, then pour in a small spoon of soybean oil, stir well, then add the pig blood that has been filtered in advance, stir well, and set aside

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The fifth step is to start canning the blood sausage. Cut the large intestine into two or three sections and tie one end with a filament. Use a plastic bottle as a tool for canning blood sausage. Put the prepared blood soup into the intestine.

, the can should be 90% full, and until the can of your own intestines is finished, the other end will be tied with a thin wire and set aside.

Step 6: Take out the pot and boil the water. If you see hot bubbles, put the canned blood sausage into the pot, turn to low heat, cover and cook for 10 minutes, then simmer for 5-8 minutes. Use a wooden skewer to poke the blood sausage so that it will not puncture easily.

Just the bleeding will prove it.

Slice the blood sausage while it's hot and put it on the plate before serving. The blood sausage made in this way is tender and delicious, with smooth passage. You can eat it one bite at a time and bring back childhood memories. It's full of flavor and has a strong flavor of the year. This is it.

It’s a collection of delicacies. Friends who like to eat can give it a try.

When shopping for pig blood, buy uncoagulated pig blood.

The ratio of pig blood to stock is 1:1.