1. First, wash the pig intestines, wash with alkaline water to remove the smell, and set aside for later use.
2. Soak glutinous rice for more than six or seven hours
3. Chopped green onions
4. Lard cut into froth
5. Mix glutinous rice, lard, wat, salt and pork blood together
6. Pour the mixed pig blood into the pig's large intestine. Be careful not to fill it too much. Tie both sides of the large intestine with rope.
7. Heat the water and put it in the filled pig intestines. During the cooking process, it takes five or six minutes to turn over. Use a fine needle to puncture each filled pig intestine with a few needles to deflate the air. One hour or so is enough. Don't use too much heat, just use medium heat.
