Blood Sausage
by I am delicious but not lazy to make
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Pig net oil, rinsed with dry water
2. Chop to refine the oil for later use
3. When choosing pig small intestine, be careful not to be too big or too thick
4. Turn the intestines with a bottle
5. Wash the turned intestines with salt
6. Chopped green onion, garlic and celery
7. Shiitake mushrooms, chopped orange zest
8. Pig blood is agglomerated, it must be crushed (the idea is to not put salt in the blood)
9. Just fry the peanuts when refining
10. After crushing
11. Put down the mushrooms when the oil is still hot, which makes it easy to cook and smells good
12. With hot rice
13. Pour hot oil on the onion and garlic, Zeng Xiang
14. Then put the pig blood and all the seasonings and mix well
15. Continue to use the bottle to pour the mixed rice into the intestines (the intestines must be turned back to their original shape after washing)
16. Tied up with a rope
17. Put water in the pot and boil and put it in the blood to warm it up
18. In this way, insert it with a toothpick or the like and there is no bleeding, indicating that it is familiar.
