The usual production method of blood sausage: wash pig intestines, or buy ready-made casings from supermarkets, and mix pig blood with buckwheat noodles, onions, ginger, garlic, oil and salt. Then pour the prepared pig blood into intestines or casings with a funnel, and then steam the filled intestines on a steamer to make blood sausage. When the blood sausage is just out of the pot, you can eat it directly, or you can wait for it to cool, cut it into pieces and fry it in oil!