Glutinous Rice and Pig Blood Sausage

Glutinous Rice and Pig Blood Sausage

　　Glutinous Rice and Pig Blood Sausage

　　Main ingredients: glutinous rice, fresh pig’s blood, pig’s large intestine

　　Side ingredients: Sichuan peppercorn, salt, pepper, or add half fat-half lean pork

　　Preparation: First steam the glutinous rice, then mix it with fresh pig’s blood, Sichuan peppercorn, salt, pepper, or add half fat-half lean pork until evenly combined. Clean the pig’s large intestine and drain it of water. Finally, stuff the mixed glutinous rice into the pig’s large intestine, tie both ends tightly with thin string, and place it in a ventilated and dry area. When ready to eat, steam it again before serving. It can also be pan-fried with garlic and dried chili peppers.

　　Texture: Soft and glutinous without being greasy, smooth, and fragrant.

　　This dish is generally made only during the New Year and is a traditional dish served at the New Year’s Eve family feast in Yuqing.