Red blood sausage

Characteristics of red blood sausage: purple in color, fresh and tender in texture, delicious in soup, and northland flavor. Ingredients: 1 kg of pig blood and 300 g of intestine skin. Seasoning: 500g of broth, 20g of coriander, 2g of pepper, 5g of pepper, 30g of salt and proper amount of monosodium glutamate. Production process 1. Put the pig blood screened with a copper basket into a basin. Heat the white soup, add pepper, pepper, salt, monosodium glutamate, etc., stir well, and let it cool. 2. Filter the soup into pig's blood with a copper reed, add coriander (washed and chopped), stir well, pour it into the cleaned intestine skin, tie it with string, put it in a clear water pot, boil it with strong fire, move it to slow fire and cook for about 15 minutes, remove the string after taking it out, and soak it in cold water to cool it. 3. Cut the cold blood sausage into thin slices with a thickness of 5 ~ 6 mm, remove it with boiling water, add a proper amount of broth in the frying spoon, boil it on a strong fire, then add the blood sausage slices and cook it slightly, and even put the soup into the bowl.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)