Health benefits
Pig blood: stop bleeding
Ingredients
Pig blood (660g) | Pig intestines (appropriate amount span> ) |
Pork suet ( 80g ) | Cilantro ( 20g ) |
Onions ( 20 grams ) | Boiling water ( 4 small bowls ) |
Ginger Powder ( a little ) | Salt ( 18g ) |
MSG ( a little ) |
How to make blood sausage
1.Pig blood to remove blood tendons and set aside
2.Pork intestines Wash it inside out with salt and baking soda and set aside
3.Chop pork suet
4.Chopped coriander
5.Chop green onions
6.Pour boiling water into suet中
7.Add ginger powder
8.Add Sichuan peppercorns
9.Add MSG
10.Put salt (a total of three small spoons like this)
11.Add minced green onion
12.Add chopped coriander
13.Stir evenly
14.Pour the evenly mixed seasoning into the pig blood
15.Stir evenly
16.With the help of a funnel, pour it into the pig intestines and tie it tightly with a string
17.All Filled blood sausage
18. Boil water in a pot to about 40 degrees and add blood sausage
19. After simmering for 2 minutes, use a needle to prick the air to avoid swelling
20.Prick it with a needle and fish it out once there is no more blood and water
21.Plate and serve
Tips
1.Boar suet should be brewed with boiling water
2.When enema, leave about 7 cm of string tied Leave some space to avoid swelling when cooking blood sausage
3.If there is broth, you can replace boiling water, so that the blood sausage will be more fragrant
4.Use low heat to cook blood sausage, and do not boil it Old, so as not to affect the taste
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