Sausage with garlic paste

Making materials of garlic blood sausage blood sausage: main ingredients: 1000 grams of pig blood; Accessories: 300 grams of pig small intestine; Seasoning: 30g of salt, 6g of pepper, 20g of pepper, 20g of coriander and 5g of monosodium glutamate. The practice of blood sausage: 1. Put pig blood into the basin, and cut it into pieces; 2. Heat the white broth, add salt, pepper, monosodium glutamate and pepper noodles, stir evenly and cool; 3. Pour it into the pig blood basin after the reed, and add the coriander powder and stir evenly; 4. Pour it into the washed intestines and tie the mouth with string; 5. Boil the prepared intestines in a clear water pot. After boiling, take them out with slow fire for 15 minutes, soak them in cold water and remove the string. Tips for making blood sausage: this product needs about 500 grams of white broth. Food compatibility: pig blood should not be eaten with soybeans, otherwise it will cause indigestion; Avoid eating kelp together, which will lead to constipation.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)