Miao Village Pig Blood Sausage

Miao Village Pig Blood Sausage

　　This flavorful dish is spicy, delicious, chewy, and has a long-lasting aftertaste that leaves a pleasant fragrance in the mouth. Once you try it, you’ll want to eat more and never get tired of it—truly, you won’t know until you try, and once you do, you won’t forget. Those interested can visit Miao Village to enjoy the authentic local delicacy, Langbang.

　　Ingredients:

　　Glutinous rice, pig blood, pig intestines, pepper, five-spice powder, chicken bouillon, monosodium glutamate, peanut oil, salt, and others.

　　Preparation Method:

　　1. Soak the glutinous rice in clean water for two hours, then steam it in a steamer until cooked. After cooling, add 5 grams each of pepper and five-spice powder per kilogram; add an appropriate amount of peanut oil, refined salt, monosodium glutamate, and chicken bouillon; mix in 1.5 kilograms of pig blood per 5 kilograms of glutinous rice. Stir well, transfer to a container, and set aside.

　　2. Stuff the seasoned glutinous rice into cleaned pig intestines. The intestines are typically best in 2-foot-long sections. Tie them tightly with cotton thread, being careful not to tear them—use a needle to prick the intestines for ventilation to prevent bursting.

　　3. Then place them in water heated to about 80°C to cook until done. Be careful of bursting and use a needle to prick out air bubbles as needed. Once cooked, remove and serve.

　　4. When eating, slice the Langbang with a kitchen knife and arrange on a plate.

　　5. For even better flavor, let it dry for 15 days. Wash the dried Langbang’s surface, slice it, and pan-fry until fragrant. Remove from the pan, then heat an appropriate amount of oil and stir-fry chili, ginger, aged garlic, tomatoes, and light soy sauce to make a sauce. Pour this over the Langbang slices, simmer over low heat until flavored, then serve.