Rice Black Sausage

Name: Rice Black Sausage
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece pig intestine; 500g Pig blood; 500g Glutinous rice; 1 shallot; 100g Pig fat; 1 spoon salt

by Dao Lei's mother

4.9 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

This is a very important dish in the Northeast pig-killing dish. "

Ingredients

Rice Black Sausage

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.