Buckwheat noodles 1 pen

Pig blood 1 basin

0.5 pot of stock (clear soup without salt)

0.2 pot refining lard and oil residue.

Spiced powder right amount

0.2 pots of chopped green onion

Proper amount of pig casing

Proper amount of pig casing

How to make buckwheat noodles and blood sausage?

Mix fresh pig blood with Laotong soup (fresh pig blood is not fixed until it is stirred), then mix it with buckwheat noodles (not too many noodles, or the blood sausage will be too hard), then add oil residue and lard made of pig fat or fat, and mix and stir to form a thick pig blood batter, similar to pancake batter. Just scoop a spoonful and flow it slowly. If it is too thin, add more noodles.

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Add the remaining seasoning, chopped green onion, pepper powder, spiced powder and salt into the pig blood paste and mix well. Scoop a spoonful of blood paste and fry it in the pot to taste. If you don't feel good, add more seasoning. If possible, pour it into the sleeve with one end tied. Be careful not to break the casing and fasten it at the other end. Don't pour it too full, or the pot will explode when steaming.

Steam cold water on the pot. Someone should watch the steaming process to prevent the blood sausage from bursting. After steaming in the pot, gently prick a few small holes with a needle or toothpick, steam on medium and small fire, and prick a few small holes when cooked. According to the maturity, you can deeply stab the blood sausage, and repeat this several times until the blood sausage is cooked.

After the blood sausage is cooked, it is an edible finished product. After cooling, put it in the refrigerator for refrigeration. When you eat it, you can steam it directly, or you can cut it into slightly thicker slices and fry it in oil.