Northeast blood sausage is a famous local specialty, especially during the Chinese New Year holiday, every household plans to make this special food, but the taste of pig blood sausage made by everyone will be different. If you want to make pure pig blood sausage, you need to grasp the key points. At the beginning, you need to prepare fresh pig blood and colon. You can add some vanilla and pepper to improve the taste.

Ingredients: pig blood1000g.

Accessories: 300 grams of pig intestine seasoning: 30 grams of salt, 6 grams of pepper, 20 grams of pepper, 20 grams of vanilla extract, 5 grams of chicken essence.

Way of doing things

1. Put live pig blood into a basin and cut it into pieces;

2. Boil the white bone soup, add salt, pepper, chicken essence and pepper noodles, stir well and let it cool;

3. After the reeds have passed, pour them into the pig blood basin, add vanilla and mix well;

4. Pour into the washed intestine and tie your mouth tightly with a rope;

5. Boil the prepared sausage in a cold water pot with warm fire for 15 minutes, then take it out, soak it in cold water and untie the rope.

food

Main materials:

Pickle 300g pork intestines 200g pork belly150g

Auxiliary materials:

Lots of salt,15g onion,10g ginger,10g monosodium glutamate.

manufacturing process

Step 1: 1. It's best to boil some big bone soup with pig bones, or use warm water if not.

Step 2: 2. Cut raw pork into paper-thin slices with a saw blade. The thinner the better. You can also put raw pork in the freezer until it is slightly frozen. At this time, take it off and cut it.

Step 3: 3. Peel off the pickled cabbage patch, clean it, remove the green leaves on the edge, cut several knives along the patch (several knives for thick patch and one knife for thin patch), and then cut it into filaments with a top knife, the denser the better. Wash and squeeze out the water.

Step 4: 4. First, put shredded onion, ginger slices, salt and kimchi into bone soup (or boiling water), then put pork belly slices on kimchi and boil it. If it is pickled at home, stew it 15 minutes after shooting. If you bought it outside, stew more. Just put monosodium glutamate into the pot before taking it out. Next time there is a good bone soup, it will be cooked.

Step 5: 5. You can also add your favorite tofu.

The white meat and blood sausage is unique in material selection, meticulous in production and delicious in seasoning; The fat meat is fat but not greasy, the meat is rotten and mellow, and the pig blood sausage is bright, delicious and tender; Add seasonings such as shallots, tofu, oil peppers and minced garlic to make it more fragrant, tender and delicious.