Michang

The production materials of rice sausage: pig intestine, rice, glutinous rice, pig fat, fresh pig blood clots, shredded cabbage, cooked soybean oil, soy sauce, chopped green onion, refined salt, Chili powder, broth and garlic paste. Rice sausage is a Korean-style snack in Jilin. It is cooked with pig intestines, rice, glutinous rice, fresh pig blood, etc. Because it is made of rice and pig intestines, it is named rice intestines. This method has a unique flavor and was once popular among the people in Northeast China. Because rice sausage oil is greasy, it is suitable for eating in the cold season in northeast China to increase calories. The characteristics of rice sausage: thick fat flavor, soft, waxy and smooth, dipped in flavor juice, spicy and fresh. Production method: 1. Wash the pig's large intestine with refined salt and vinegar, soak it in cold water for about 2 hours, take it out and cut it into 1 meter long sections. 2. Boiled cabbage, shredded, diced pork suet, mashed fresh pig blood, and filtered bleeding residue. 3. Wash rice and glutinous rice together, add pig blood, cabbage, diced lard, cooked soybean oil, soy sauce, refined salt and chopped green onion and mix well. 4. Tie one end of the pig intestine with hemp thread, pour the prepared rice stuffing into the intestine from the other end, tie it with hemp thread, put it in a hot water pot, cook it with low fire until it is cooked, take it out, cool it, slice it, put it on a plate, and dip it in cooked soybean oil, Chili noodles, pork soup, garlic paste and monosodium glutamate.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)