You can cook a pig-killing dish. Practice: Mix salt, pepper, cooking wine, soy sauce, chicken essence, monosodium glutamate and garlic sauce 1750g garlic paste and soy sauce. Wash with a small bowl of sauerkraut, cut into thin slices, and then cut into filaments. 3 Put shredded sauerkraut, ginger slices, chopped green onion and pork belly into a casserole with bone soup.

6 cut the frozen tofu into large pieces and put it in a casserole. 7 Add salt, pepper, cooking wine, soy sauce, etc. Simmer for about 10 minutes. 8 cut the blood sausage obliquely, cut it quickly or the blood sausage will be crisp. 9. Put the blood sausage into the stew in the pot, scald until the sausage slices curl, then add the chicken essence into the soup in the pot, and serve with garlic sauce. You can also stew blood sausage with sauerkraut.

Can blood sausage be frozen in the refrigerator? 1. The main component of northeast blood sausage is pig blood, and the best preservation temperature is 0~3 degrees. Can not be frozen in the refrigerator (freezing temperature-18 degrees), it will freeze pig blood. The best way is to put it in the variable temperature area of a three-door refrigerator, and the temperature can be adjusted to 0 degrees. If there is no temperature change zone, it can be put in the refrigerator, preferably not more than 2 days.

2, can be frozen, but freezing for too long will destroy nutrients, so you need to eat as soon as possible. Blood sausage is a traditional food in northeast China. When slaughtering pigs (sheep), put some salt water in a big basin to catch the blood, then stir it so that the blood does not coagulate, mix in chopped pig (sheep) oil, chopped green onion, salt, ginger powder, pepper and other seasonings, enema, tie it tightly, and cook it in a pot. When slices are eaten while hot, or when sauerkraut is made, the blood sausage and white meat are put in at the same time, and the blood sausage tastes fragrant, oily but not greasy.

Fresh pig blood is mixed with various seasonings, such as chopped green onion, Jiang Mo, minced garlic, salt and monosodium glutamate. After preparing a basin of pig blood, pour it into the clean pig large intestine. Boil it in hot water, and cut it while it is hot. That kind of smooth and delicate feeling makes people love it very much.

This is my personal experience. Don't freeze the blood sausage in the refrigerator. Look at this dish I cooked today. The blood sausage is bad, and I have mild diarrhea after eating it. This is also related to the fact that I just finished injecting COVID-19 vaccine. But freezing is not recommended. Look at this. Dishes pay attention to color, aroma and taste.