1 Wash the intestines:The bright or small intestines are rubbed with baking soda and white vinegar. Rub vigorously and rinse well with water. Then rinse with water. Fill the bright intestines with water to test if there is any leakage.
2兑血：Pork blood will have a small amount of coagulation, you need to stir a little, with a dense leak over a little. Onion ginger finely chopped. Add salt General a pound of raw materials with 3-5 grams of salt. Thirteen spices, washed down with the soup in which the meat was cooked. Put into the stirred egg white (you can also put the whole egg) stir well, pour into the pig's blood and stir well again, if the broth is less fat, you can put some salad oil 100 grams (material oil is the best) if you cook more meat soup is more fat, do not have to put the oil. After the blood is ready, you can first steam a little bit in a small bowl to see the degree of solidification and flavor if it is more appropriate, you can be filled if you feel too soft to add eggs hard to add a little water. Or directly with a bowl of less blood, pour a little to see the blood hanging bowl wall consistency, this is to experience, the beginner is not very secure!
3 irrigation: a little simpler is to use a funnel to pour blood into the intestines, irrigation should pay attention to is to tie the two ends of the line to be tight. Do not overfill when filling.
4 Cooking: Cold water in a larger amount of pot, the water is close to boiling time with a toothpick, look at the basic bleeding on the good can also reduce the pressure on the intestinal wall a little bit to avoid bursting. The water boiled on a small fire to keep slightly open to cook 5-6 minutes, a long time will be old .
5 cut: cut just boiled blood sausage must knife to fast, in addition to the direction and we usually cut vegetables is the opposite, to use the hand to gently pinch the skin of the cut part of the skin so as not to break.