Red blood sausage

The main ingredients of raw pig's blood 1 kilograms, 300 grams of intestinal skin.

Seasoning 500 grams of white broth, 20 grams of parsley, 2 grams of pepper, 5 grams of pepper, 30 grams of salt, monosodium glutamate.

Method

(1) sieve raw pig's blood with a copper basket and put it in a basin. After the white soup is hot, add pepper, pepper, salt, monosodium glutamate and mix well, and then cool.

(2) with a copper wicker soup filtered into the pig's blood add cilantro (washed and cut into pieces) and stir evenly, poured into the cleaned intestinal skin, tied with a string, into a pot of water, with a strong fire after boiling, 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) cut the cold blood sausage into 5-6 mm thick slices, boiled in boiling water and fished out, add an appropriate amount of broth in a frying pan, and then put the blood sausage slices into the boil on the high flame, and then slightly cook, and even the soup into a bowl that is completed.

Features Purple-red color, tender texture, soup mellow and fresh, northern flavor.

White meat blood sausage

Raw materials fresh skinned pork pork side of 500 grams of fresh pork intestines 1000 grams of fresh pork blood

Method

Skinned pork with skin down with an open fire to scorch the skin, soak in warm water for half an hour to take, scrape the charred skin, down to the pot of boiling water, boil, with a small fire to cook through, while hot to draw off the ribs, after drying to cool, thinly sliced for the plate.

Pig fat intestines clean, skin turned inside out, one end of the tie;

fresh pig's blood clarified, the upper part of the serum with 1/4 water, salt, monosodium glutamate (MSG) and the use of sand nuts, cinnamon, pengbian Gui, Ziqiao, cloves, seasoning surface of the combination of the mix, poured into the pig's intestines, tied tightly sealed, under the pot of boiling water with a small fire to the floating, out of the cooled slices, blanch through the pot of water as a bowl of soup only, add chopped green onions, ginger, MSG and other seasonings and broth, along with white sauce, and the water is not a good choice for the meat, and the meat, and the meat, and the meat, and the meat, and the meat, and the meat. Seasonings and broth, with the white meat on the table together can be.

Tibetan blood sausage

Tibetan farmers and herdsmen in the region, every slaughter of a sheep, sheep's blood is not cooked alone, but into the small intestine cooked to eat.

Method:

(1) Chop the best mutton for use.

(2) Add the right amount of salt, pepper, a little Zanzou powder inside the sheep's blood and mix it with the chopped lamb, pour it into the intestines, and tie it into a small section with a thread.

(3) method of making sausage with the same.

(4) blood sausage cooking, will be filled with blood sausage, let go of the soup to boil, cook until the blood sausage floating, the intestine into a grayish-white color, about eight ripe when the pot will be loaded into the plate, the family sat on the ground around, cut and eat.

Features: not broken, not slag, not peeling, fragrant and soft, not greasy, not firewood.

The Xiangxi blood sausage is made of glutinous rice and pig's blood. It is a kind of food unique to western Hunan, with strong local characteristics. After deep-frying, the texture is soft and crispy, and it can be used as a snack or a good dish to drink at the dinner table.

Ingredients: main ingredient enema blood sausage 1

Methods / Steps

Steamed blood sausage a, cut into slices, ready to minced garlic and chopped green onion.

Put oil in the pot, in order to make the blood sausage evenly flavored, put a moderate amount of salt in the oil.

When the oil is hot, fry the blood sausage.

After frying the blood sausage black color, put in the garlic cloves and continue to stir fry carefully, sprinkle in chopped green onion before leaving the pan.