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How to treat Northeastern blood sausage by irrigation! Talk about the method

Red blood sausage

The main ingredients are 1 kilogram of pig blood and 300 grams of intestine skin.

Seasoning: 500 grams of white broth, 20 grams of coriander, 2 grams of pepper, 5 grams of Sichuan peppercorns, 30 grams of salt, and appropriate amount of MSG.

Method

(1) Use a copper basket to sift pig blood and put it into a basin. After the white soup is heated, add pepper, Sichuan peppercorns, salt, MSG, etc., stir evenly, and let cool.

(2) Use a copper basket to filter the soup into the pig blood, add coriander (wash and cut into pieces), stir evenly, pour into the washed intestine skin, tie it with a string, and put it in Bring water to a boil in a pot over high heat, then bring to a simmer and cook for about 15 minutes. Remove the string and soak it in cold water.

(3) Cut the cold blood sausage into 5-6 mm thick slices, boil it in boiling water and take it out. Add an appropriate amount of broth to the frying spoon, boil it on a high fire, and then Add the blood sausage slices and cook for a while, then put the soup into a bowl and serve.

Characteristics: purple-red color, fresh and tender texture, mellow and delicious soup, northern flavor.

White meat blood sausage

Ingredients: fresh pork belly with skin, 500 grams of large intestine, 1000 grams of fresh pig blood

Preparation method

With Sear the pork belly with the skin side down over an open fire, soak it in warm water for half an hour, scrape off the scorched skin, bring it to a boil in a pot of boiling water, cook it thoroughly over low heat, remove the ribs while it's still hot, and let it cool. Cut into thin slices and serve on a plate.

Clean the pig intestines, turn the skin inside out, and tie one end tightly;

Clean the fresh pig blood, add 1/4 of water, salt, monosodium glutamate and amomum villosum to the upper serum. Stir the seasoning noodles made of cinnamon, cinnamon, purple cardamom and cloves, pour it into the pig intestines, seal it tightly, put it in a pot of boiling water and cook over low heat until it emerges, take it out and let it cool, slice it, and blanch it in a pot of water. Take it into a soup bowl, add chopped green onion, shredded ginger, MSG and other seasonings and broth, and serve it with the white meat.