Pig blood sausage
Pig blood sausage
Made with pig blood, small intestines, salt, chopped scallions, and more.
Preparation method: Fresh pig blood is stirred and mixed with a small amount of rice slurry, seasoned with salt, chopped scallions, and unique herbs from the Yao Mountains, then stuffed into small pig intestines. Every foot-long section is tied tightly at both ends with thin string, then simmered over low heat in a pot until cooked. The result is smooth yet not greasy, with a distinctive flavor.
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