The traditional blood sausage in Inner Mongolia is made of sheep's blood, and the garlic juice is dipped mainly to reconcile the taste. The practice of blood sausage in Inner Mongolia is quite different from that in Northeast China. In Inner Mongolia, the blood sausage is generally cut into small pieces and fried, but in Northeast China, it likes to stew with sauerkraut and pork. Of course, there are many specialties in Inner Mongolia, which are brought up after the blood sausage is cooked, and there are many specific ways to eat it. You can learn about it when you have time.

Making blood sausage with sheep's blood and making some blood sausage with pig's blood are similar in process, both of which are made by pouring the processed animal blood into the processed casing, but there will be a little difference in the seasoning added inside. After all, the taste of sheep's blood will be smelly, so it needs other treatment.

There is also a more traditional practice, that is, piercing the sheep's heart with a knife and cutting off the blood vessels around the heart, so that the blood will return to the sheep's intestines and become a natural blood sausage after reading, but this method is rarely used now, and enema is more common.

Blood sausage itself tastes greasy. If you eat too much, it will be difficult to swallow, so you need to eat it with other seasonings. Shun is a good choice, spicy taste can stimulate people's taste and reduce anorexia caused by greasy. Northeast China likes to use sauerkraut to get rid of greasy feeling.

Here is a brief talk about the problem of eating garlic. Both Inner Mongolia and Northeast China have the habit of eating garlic raw, which has a lot to do with the living environment. When the weather is cold, it is more difficult to get fresh vegetables, and the transportation situation in the past is also relatively simple. Therefore, people in the north of most areas will rely on meat and stored cabbage and potatoes to live, which lacks a lot of vitamin supplements, so eating garlic will form a habit.

Garlic is easy to store, and it also contains cellulose unique to plants. Its spicy taste stimulates the taste and stimulates the secretion of gastric acid, which is beneficial to the digestion of food. Second, the spicy taste can also help people keep out the cold.

It is because of this unique climate and environment that northerners have the habit of eating garlic raw. After modern times, northerners have little habit of eating garlic, but when eating jiaozi or meat, they still like to add a little garlic juice or garlic paste.

Many blood sausages in Inner Mongolia are eaten at breakfast, and many people call it hard breakfast. It tastes fragrant, tender and smooth, and tastes good. Calculation is just a habit left over from the past, and everyone can choose according to their own tastes. If it is at lunch and dinner, there are not only cooked snow sausages, but also large pots of mutton and a burning bonfire, it is still very pleasant.