Not a famous teacher. After all, I grew up in Gada, Northeast China, and I know a little about the practice of blood sausage.
blood sausage
It is a traditional food for northerners. When you kill a pig, you should put some salt water in a big basin to catch the blood, then stir it to make the blood not coagulate, mix in seasonings such as minced lard, chopped green onion, salt, ginger powder, pepper, etc., enema, tie both ends tightly, and put it in a pot to cook. Slices are dipped in garlic sauce while they are hot, or when sauerkraut is stewed, white meat with blood sausage is added at the same time, so that the blood sausage tastes fragrant but oily but not greasy. So how to make blood sausage?
First, wash the pig intestines with edible alkaline water, and then wash them with salt, vinegar and cooking wine for the second time to remove the peculiar smell of the pig intestines. We all prefer to eat blood sausage made of pig's large intestine (pig's fat intestine), which tastes more fragrant and oily than pig's small intestine.
then
Proportioning and mixing of pig blood,
Fresh pig blood,
Ensure that pig blood is fresh, oxygen-free and bright red.
Add warm broth with estimated blood volume of 1/5, add a little salt and melt all the salt. Then, the blood is filtered by a fine-hole oil net, and the compound flavor seasoning oil fried by chopped green onion, Jiang Mo, pepper aniseed powder, black pepper, appropriate pepper seasoning oil, aniseed, cinnamon, fragrant leaves, onion, ginger, parsley root and the like is added.
A kilo of pig blood versus four eggs.
(It can ensure that the pig blood in the blood sausage is smooth and shiny), stir it evenly, and after standing for more than ten minutes, you can inject the appropriate pig blood into the large intestine. It is best to prepare a funnel to facilitate the injection of pig blood into the large intestine. The ends of the intestines must be tied tightly.
Finally, the pig blood sausage must be boiled in cold water, and the water will boil before it boils. When appropriate, use a toothpick to tie up the blood intestines one by one. (Vent air in the blood sausage to avoid bursting), it will be cooked in about fifteen minutes. Don't rush to remove the blood sausage, soak it for half an hour and you can eat it. The remaining blood sausage must also be soaked in water and preserved at low temperature.
A little attention, I hope I can like it and forward it. If you have any good comments, please leave a message in the comments section. Thank you!