Bairou blood sausage

Legend has it that white meat and blood sausage were first presented to the gods by Manchu people when they offered sacrifices to their ancestors. Now it has become a famous dish with special flavor for Manchu people to enjoy both elegance and popularity. Its cooking method: first select fresh pig blood and intestines. Add a small amount of chopped green onion, garlic, Jiang Mo, pepper noodles, salt, sauce, monosodium glutamate and other condiments to the blood, stir well, and pour them into the cleaned pig intestines. Then put the selected fat pork with skin (or a little lean meat on the fat) in a cold water pot, take it out when it is cooked to eight, and cut it into thin slices. At this time, the meat slices are white, smooth and stretched. Then put the cut blood sausage and meat in a sauerkraut pot, add seasoning, put powder as appropriate, and boil. Eat it, its meat is fat but not greasy, its intestines are tender and mellow, and the soup is delicious and nutritious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)