The preparation method and formula of blood sausage are as follows:

Main ingredients: pig blood, pig small intestine.

Accessories: peppercorns, aniseed, cinnamon, ginger powder, monosodium glutamate, salt, allspice, oil, flour base, white wine.

1. After getting the pig blood home, pass it through a fine mesh, measure the amount of pig blood, and add water. The ratio of blood to water is 0.9. Chop onions and garlic and add. Add ginger powder, monosodium glutamate, salt, and five-spice powder. Put a tablespoon of oil in the pot. After the oil is boiled, add the peppercorns, aniseed, and cinnamon and fry until fragrant. Let the peppercorns and other seasonings leak out. Let the oil cool and then pour in.

2. If you like coriander, you can add some. Then stir vigorously. Stir constantly to break up the salt.

3. When you buy the pig small intestine, there is some mesh-like oil inside. At this time, the pig small intestine is very dirty. Add salt and alkaline noodles and rub it repeatedly. Then start from the long end and work your way to the end. Then wash off with warm water. Then add white wine and salt to the intestines. Rub repeatedly. Then jerk off again.

4. At this time, use chopsticks, insert them into one end, and turn the length over to the outside. It is difficult to wash the outside because it is very sticky. When washing the outside, wash it twice. For the first time, rub it with soda ash and salt. Rub it with salt and white wine for the second time. Wash with warm water and pat dry after each rub, and wash several times.

5. When filling, first tie one end of the pig intestines with cotton thread. Don't fill the other end until it's about the length of your index finger.

6. If you fill a lot, put it in the refrigerator to freeze. It can be frozen if it is raw, but cannot be frozen if it is cooked. Just put it in a basin to defrost when you are ready to eat.