Blood Sausage

Wash the pork net oil and dry it with water

Chop it into pieces and refine the oil for later use

When choosing pig intestines, be careful not to make them too big or too thick

Use a bottle to turn the intestines over

Scrub the turned intestines with salt

Chop onion, garlic and celery

Shiitake mushrooms, chopped orange peel

Pig blood is agglomerated, so you need to crush it (the idea is blood without salt)

Just fry the peanuts when refining the oil

After crushing

When the oil is still hot, put down the mushrooms, which will make them easier to cook and fragrant

Use hot rice

Pour hot oil on the onions and garlic until fragrant

Then add the pig blood and mix well with all the seasonings

$Blood Sausage step 14$

Continue to use the bottle to pour the mixed rice into the intestines (turn the intestines back to their original shape after washing)

Once filled, tie it with a rope

Put water in a pot and bring to a boil, then add blood to warm the fire and let it cook

Just like that, if you insert a toothpick or something like that and there is no blood, it means it’s done

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