Shi fo da Xue Chang

Blood sausage is a traditional food in China, which mainly uses animal blood as the main raw material. When slaughtering livestock, put some salt water in a big basin to catch blood, then boil it in a boiling water pot to condense it into blood clots, then mash the blood clots and mix them with minced meat oil and seasonings such as minced onion, salt, ginger powder and pepper, then enema them, tie them tightly, and put them into the pot to cook. Sliced when eaten hot, it tastes fragrant, oily but not greasy. Stone Buddha Big Blood Sausage is made of fresh pig blood that meets the food hygiene standards, supplemented by pig small intestine and various seasonings, washed and cooked. The sausage is full, brown and delicious. Although the method of blood sausage is simple, it tastes unique and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)