1 to 3. Blood sausage must be made with hot water or stock, and the ratio of blood to water is 1:3. Pour the seasoning with boiling water, let it dry, and then add it to the blood. After all the seasonings are mixed, pour them into the fresh pig intestines, tie the two ends tightly with strings, steam them in a pot for twenty minutes, and prick them with a toothpick. No blood will come out, but oil will come out.