Sauerkraut, white meat and blood sausage

White meat and blood sausage are exquisite in material selection, fine in production and delicious in seasoning; White meat is fat but not greasy, the meat is rotten and mellow, the blood sausage is bright, delicious and tender; With chives, fermented bean curd, Chili oil, garlic paste and other condiments, it is more mellow, fresh and refreshing. [Raw Materials] Fresh pork belly with skin, 500g of pig large intestine, and 1000g of fresh pig blood [Production process] 1. The pork belly with skin is burnt with open fire, soaked in warm water for half an hour, scraped off the burnt skin, boiled in a boiling water pot, cooked thoroughly with low fire, removed ribs while it is hot, cut into thin slices and put 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 thoroughly 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)