Tibetan blood sausage

Farmers and herders in Tibetan areas with blood intestines slaughter one sheep, and sheep blood is not cooked separately, but poured into the small intestine to cook and eat. Method 1. Chop the best mutton for later use. 2. Add a proper amount of salt, pepper and a little chaff to the sheep blood, mix the powder with the chopped mutton, pour it into the intestine, and tie it into small pieces with thread. 3. The preparation method is the same as that of sausage. 4. Cooking of blood sausage: put the filled blood sausage in the soup and boil it until the blood sausage floats and turns gray. When it is about 80% mature, it will be taken out of the pot and put into a plate. The whole family will sit around and cut it and eat it. Features: it does not break, slag or peel when eating, and it is soft and tender, not greasy or firewood.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)