Aimin white meat blood sausage

Practice: 1. Burn the pork belly with skin down with open fire, soak it in warm water for half an hour, scrape off the burnt skin, boil it in a boiling water pot, cook it thoroughly with low fire, remove the ribs while it is hot, and then cut into thin slices and put it on a plate after cooling. 2, the pig fat intestines are clean, the skin is turned inward, and one end is tied tightly. 3. Fresh pig blood is clarified. Add 1/4 water, salt, monosodium glutamate and seasoning noodles made of Amomum villosum, Cinnamomum cassia, Cinnamomum cassia, Fructus Myristicae and Flos Caryophylli to the upper serum, stir well, pour it into pig intestines, tie it tightly and seal it, put it in a boiling pot and cook it with low fire until it emerges, take it out and cool it, slice it, blanch it in a water pot, and add seasonings such as chopped green onion, shredded ginger and monosodium glutamate.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)