How is pig blood sausage generally made?

After filling, you can tie the other end, and then pour a section of intestines, and put them in the steamer together to steam them together, and when they are steamed to a certain extent, you can use a toothpick to insert a few small holes to exhaust. The finished pig blood sausage can be eaten directly, or it can be fried in oil and eaten, or it can be eaten in the pig-killing dish. Pig blood sausage, speaking of which, is filled with pig blood in the intestines.

The glutinous rice is cooked, then the pig's blood is mixed together, placed in the pig's large intestine, then smoked and dried with firewood, cooked and sliced.

Ingredients; Appropriate amount of pig blood, auxiliary stock, various seasonings; Sesame oil, a teaspoon of sesame oil for Sichuan pepper noodles, a teaspoon of cooking wine for Sichuan pepper noodles, half a small bowl of chicken essence cooking wine, two teaspoons of chicken essence salt, green onions, an appropriate amount of minced ginger salt, an appropriate amount of minced green onion and ginger, a funnel, a needle or a toothpick. Garlic sausage: Cook the blood sausage directly, cut it into even slices with a quick knife, mince the garlic and add soy sauce, and the hot blood sausage is directly dipped in the garlic paste and eaten.

Fresh pig's blood, add water while stirring well. Add green onion, ginger, minced garlic and salt and stir well.

Filling: The simple point is to use a funnel to pour blood into the intestines, and when filling, it should be noted that the threads at both ends are tight. Don't fill it too much.

Fresh blood pig blood, bone broth ratio of 3:1, chopped green onion, minced ginger, minced coriander, fatty meat filling, salt, monosodium glutamate, pepper water, thirteen spices and other washed pig large intestines, small intestines can be, one end is tied with a rope strong, and the other end is filled with a funnel.

After peeling the garlic, remove the roots, wash it, put it in a bowl, add a small amount of salt, and mash the garlic into a puree. Add a little water to the garlic paste to make the garlic puree thinner, add a small amount of chicken essence and soy sauce to the garlic paste and stir together (soy sauce should not be too much). Add glutinous rice flour, refined salt, pepper powder, chicken essence, monosodium glutamate, pepper to the pig's blood, (you can add some chili powder if you eat spicy) chopped green onion and ginger and stir evenly to dry the pot with water, you can also use broth or bone broth to put the filled blood sausage in, boil it over a high fire, turn to a low fire, and observe it frequently, if the blood sausage is swollen and want to split, you can prick it twice with a toothpick. Remove when cooked.

First of all, prepare the pig's blood and intestines, clean the intestines, tie the knot at one end of the intestines, pour the pig's blood into the intestines with a funnel, leave a certain amount of free space to tie the other end of the knot, and finally steam it in the pot.

It is generally made of pig blood, and the pig blood is cleaned and then chopped and added to various spices to pour into the pig intestines, and then steamed in the pot.

For general bleeding, try to prepare fresh pig blood, then pour it into the factory for coagulation, and then cut it into slices after coagulation, so that it becomes a pig blood sausage.

<> "blood sausage" is a representative home-cooked dish most commonly eaten by Northeast people, which is simple to make, delicious and nutritious. Today I will teach you how to make blood sausages, homemade blood sausages.

Ingredients: 500 grams of pig blood, one pig small intestine.

Seasoning: green onion, salt, monosodium glutamate, thirteen spices, vegetable oil.

Method: 1. 500 grams of pig blood bought back are poured into a small basin and stirred evenly to prevent it from solidifying, put in the same amount of water as pig blood, and stir evenly while putting the water, and then add an appropriate amount of salty salt, monosodium glutamate, a small spoon of thirteen spices, cut the appropriate amount of green onion and put it into the pig's blood, pour in about 20 grams of vegetable oil and stir evenly.

2. Wash the pig's small intestine, tie one end with a rope, and then insert it into the other end of the small intestine with a funnel, pour the stirred pig blood into the small intestine, and tie the other end with a rope after filling.

<> 3. Add an appropriate amount of water to the pot, put in the filled blood sausage, the water should be submerged in the blood sausage, light the fire and boil the blood sausage for 4 minutes, then turn the blood sausage over and cook it for 3 minutes, prick the blood sausage with a toothpick, if there is no blood and the blood sausage is cooked, take it out and put it in cold water to cool it and take it out.

Fourth, put the blood sausage on the cutting board, cut thick slices and put on a plate, serve with garlic paste, and a plate of delicious homemade blood sausage is ready.

Cooking skills: 1. The ratio of blood to water is 1:1, and the blood sausage that comes out of this way is tender and soft and delicious, but because some of the blood sold on the market is mixed with water, it is necessary to consult whether the pig blood has been mixed with water before buying, so that it is good to adjust the proportion of water.

2. Remember to boil the blood sausage with the lid on the pot, not the lid on the pot, otherwise the blood sausage will be boiled.

3. The blood sausage is not very easy to cut, so the knife should be fast, if the cut is not good, it doesn't matter if it is thicker.

Ingredients: Cooked pork belly, cooked pork belly, blood sausage, sauerkraut, dried vermicelli, frozen tofu, ginger slices, green onion section, coriander section, refined salt, pepper, cooking wine, soy sauce, chicken essence, monosodium glutamate, mixed oil, appropriate amount of pork bone broth, garlic flavor dish 2.

Method: 1Cooked pork belly cut into slices; Cooked pork intestines cut into chunks; The blood sausage is cut diagonally into slices; Wash the sauerkraut and cut into thin strips; Soak the dried vermicelli in boiling water and cut into long knots; Frozen tofu cut into slices.

2.Put the wok on the fire, put in the mixed oil to heat, put in the ginger slices, green onion sections to fry until fragrant, add the shredded sauerkraut to fry the flavor, mix in the pork bone broth, add the pork belly, pork intestines, vermicelli and frozen tofu, skim off the foam after boiling, add refined salt, pepper, cooking wine, soy sauce, chicken essence, etc., simmer over low heat for about 7 minutes, use a colander to remove the stewed vegetables in the pot and put them into the soup.

3.Put the blood sausage into the pot, blanch it until the intestine slices are curled, remove it with a colander and put it on top of the stewed vegetables in the soup, add monosodium glutamate to the soup in the pot, pour it into the soup, and finally sprinkle the coriander and serve it with the garlic saucer.

Aromatic glutinous rice blood sausage recipe.

Blood sausage is actually a special delicacy. Many people are not used to eating it and think it is very bloody. But in fact, the nutritional value of blood sausage is very high.

And there are a lot of practices. Glutinous rice blood sausage is delicious whether it is fried, cold or boiled in soup. Today I will introduce to you the method of fried glutinous rice blood sausage.

It's simple. Now there are ready-made glutinous rice blood sausages sold in the market.

Ingredients; Pig large intestine: to taste.

Pig blood: to taste.

Glutinous rice: to taste.

Accessories. Salt: to taste.

Vinegar: to taste. Essence of chicken: to taste.

Garlic: Plenty more.

Cooking wine: to taste.

Specific steps: Step 1.

Put the pig's blood in the basin, and the clotted ones should be crushed;

Step 2. Heat the white broth, add refined salt, Sichuan pepper, monosodium glutamate, pepper noodles, stir evenly and let cool;

Step 3. After passing through the basket, pour it into the pig's blood basin, and add the chopped coriander and stir well;

Step 4. Pour into the washed intestines and tie the mouth with a string;

Step 5. Boil the prepared intestines in a pot of clean water, take them out by simmering for 15 minutes after boiling, soak them in cold water, and untie the strings.

Step 6. Slice of blood sausage.

Step 7. Prepare the minced garlic.

Step 8. Put oil in a pan, fry the blood sausage, and fry until it changes color.

Step 9. Spray cooking wine.

Step 10. Pour minced garlic and stir-fry until fragrant, spray some vinegar, add salt, and chicken essence.

Step 11. Let's eat!

Winter is coming again, and you can eat delicious food while watching TV at home in winter, and today I will introduce you to a more traditional delicacy - blood sausage.

Blood sausage is the traditional food of the Northeast people, its main material is pig blood or sheep blood, when slaughtering pigs and sheep, it will be filled with a **, and then stir the blood to make it not coagulate, mixed with minced pig (sheep) fat and onion, salt, ginger powder, pepper and other seasonings after enema, tie tightly and bundle, put it in the pot and cook it.

<> slices are eaten hot, or when used as sauerkraut, the white meat of the blood sausage is put in at the same time, the blood sausage tastes fragrant, oily but not greasy.

1. Take out the frozen pig blood sausage, thaw it at room temperature, and rinse the blood water with cold water;

2. Put cold water into the pot, put in the pig's blood sausage, boil over medium heat, and turn to low heat when the water is slightly boiling;

3. Gently turn the blood sausage to avoid boiling the blood sausage hard and soft on the other side, and keep the water in the pot in a state that seems to be boiling but not boiling;

4. After the pig blood sausage is bulging, prick a small hole with a toothpick for deflation;

5. Cook for three minutes after deflating, take out the pig's blood sausage, and let it cool and slice it.

Method. 1. Pig blood sausage.

Raw material. 1000 grams of pig blood.

Accessories. 300 grams of pig small intestine.

Seasoning. 30 grams of salt, 6 grams of Sichuan pepper, 20 grams of pepper, 20 grams of coriander, 5 grams of monosodium glutamate.

Method. 1. First put the pig blood into a specially prepared basin, if the pig blood clots into a lump, it needs to be scratched.

2. Heat the white broth, add refined salt, Sichuan pepper, monosodium glutamate, pepper noodles, stir evenly and let cool.

3. After passing through the basket, pour it into the pig's blood basin, and add the minced coriander and stir well.

4. Pour into the washed intestines and tie the mouth with a rope.

5. Boil the cleaned intestines prepared in advance in a pot of clear water, and cook them for about 15 minutes after boiling, then take them out and soak them in cold water until the pig blood sausage becomes cold, and then untie the string on the pig blood sausage to eat.

Do the swift numbering method. 2. Pig blood sausage.

Ingredients; Fresh pig blood, pig intestines, minced coriander.

Accessories. Refined salt, soy sauce, pepper noodles, minced garlic, five-spice noodles, minced green onions, minced ginger, starch, sesame oil, pickled leek flowers, chili oil, fermented bean curd, and monosodium glutamate.

Pig blood sausage practice:

Raw materials: 1000 grams of pig blood.

Auxiliary materials: 300 grams of pig small intestine.

Condiments: 30 grams of salt, 6 grams of sesame pepper, 20 grams of pepper, 20 grams of Xianglai, 5 grams of chicken essence.

Method: 1. Put the blood of the live pig into the basin and break it into pieces;

2. Bring the white bone broth to a boil, add salt, pepper, chicken essence and pepper noodles, stir well and let cool;

3. After passing the basket, pour it into the pig's blood basin, and add the fragrant lai powder and stir well;

4. Pour into the cleaned intestine and tie the mouth tightly with rope;

5. Cook the prepared intestines in a pot of cold water, boil for 15 minutes after boiling, soak in cold water to cool, and untie the rope.

Northeast blood sausage is a very well-known local specialty, especially in the case of the New Year's festival every family is to make this special food, but each person to make the taste of pig blood sausage is there some differences, if you want to make pure pig blood sausage you need to grasp the key point in it, at the beginning you need to prepare fresh pig blood and colon, can add some Xianglai and pepper to improve the taste.

Main material: 1000 grams of pig blood.

Auxiliary materials: 300 grams of pig intestine and high condiments: 30 grams of salt, 6 grams of sesame pepper, 20 grams of pepper, 20 grams of Xianglai, 5 grams of chicken essence.

Practice. 1.Put the blood of a live pig into a basin, and cut it into pieces;

2.Bring the white bone broth to a boil, add salt, pepper, chicken essence and pepper noodles, stir well and let cool;

3.After passing through the basket, pour it into the pig's blood basin, and add the fragrant lai powder and stir well;

4.Pour into the cleansed intestine and tie the mouth tightly with rope;

5.Cook the prepared intestines in a pot of cold water, boil for 15 minutes over warm heat, soak them in cold water to cool, and untie the ropes.

Food. Main Materials:

Kimchi 300g, pig blood sausage 200g, pork belly 150g

Ingredients: salt, a lot of 15 g of green onions, more about 10 g of ginger, more about 10 g of monosodium glutamate, about 4 g

Production process. Step 1: 1. It is best to boil some bone broth with pork bones, and you can use warm boiled water if you don't have it.

Step 2: 2. Use the saw knife to cut the raw pork into large sheets as thin as paper, the thinner the better. You can also put the raw pork in the refrigerator until it is slightly frozen, and then take it off and cut it.

Step 3: 3. Peel off the kimchi, clean, remove the edge of the green cabbage leaves, and cut a few knives along the cabbage (a few knives for thick slices and a knife for thin slices), and then cut the top knife into thin wires, the denser the better, clean, pinch and dry the water.

Step 4: 4. Put shredded green onions, ginger slices, salt and kimchi into the bone broth (or boiling water), then top the kimchi with sliced pork belly and bring to a boil. If it's your own pickles, simmer for 15 minutes after shooting.

If you bought it outside, simmer more. Add MSG before cooking. Next time there is an existing stick bone big bone broth to make it.

Step 5: 5. You can also add your favorite water tofu.

The white meat and blood sausage is uniquely selected, meticulously made, and seasoned with beautiful taste; The fat meat is fat but not greasy, the meat is rotten and mellow, the pig's blood sausage is bright, delicious and tender; With leeks, tofu milk, spicy oil, minced garlic and other seasonings, it is more fragrant and mellow, tender and delicious.

Pig blood sausage is generally boiled sauerkraut to eat, and there is the kind of soup that is boiled and spicy hot, in fact, pig blood sausage and coarse dust pig blood are almost the same, you can cook and eat, boiled sauerkraut, fried and eaten, you can do it, you can cook it, and you will do Zen in the future.

Do it the way I said, and it's best to dip it in soy sauce while eating.

It is convenient and delicious to eat steamed.

The practice of steaming blood sausage:

Ingredients: 400 grams of blood sausage.

Excipients: appropriate amount of ginger and garlic, a little soy sauce, a little pepper, a little coriander.

1. Prepare fresh blood sausage.

2. Slice. <>

3. Prepare minced ginger and garlic.

4. Add soy sauce and pepper.

5. Pour the seasoning juice into the blood sausage of Yanbi Yu.

6. Put water in the pot and bring to a boil, put in the blood sausage and steam over high heat for 5 minutes.

7. Remove from the pot and sprinkle with a little coriander.