Sheep Blood Rice Noodles

Sheep Blood Rice Noodles

　　Introduction to Sheep Blood Rice Noodles: Also known as Intestine and Blood Rice Noodles, sheep blood rice noodles are a famous snack in Yunnan. Every morning, people line up specifically to enjoy this dish. The “intestine” refers to pig large intestines that are turned inside out, cleaned thoroughly, and then braised. “Blood,” or “Wang,” can be either sheep’s blood or pig’s blood. It is said that eating blood helps cleanse toxins from the body.

　　Features: A vibrant mix of purple, white, and yellow; crispy, tender, richly aromatic, salty with a kick of spice, and served in a deliciously fresh broth.

　　Region: Yunnan Snack

　　Ingredients for Sheep Blood Rice Noodles: 200g rice noodles, 15g sheep blood, 10g braised intestines, 5g crispy pork cracklings, 150g seasoned meat broth, 2g chopped scallions, 5g mint, 3g chili oil.

　　Learn how to make Sheep Blood Rice Noodles

　　1. Slowly heat the sheep blood over low heat; carefully control the temperature to avoid boiling too vigorously. Clean the intestines thoroughly, cut them into sections, and braise them using five-spice braising spices until cooked. Crispy pork cracklings are small, crisp bits (about the size of peanuts) made by frying pork fat residue with starch.

　　2. Blanch the rice noodles in boiling water, place them in a bowl, pour meat broth over them, top with sheep blood and braised intestines, and sprinkle with crispy pork cracklings, scallions, mint, and chili oil before serving. Key tips for making Sheep Blood Rice Noodles: Also called sheep blood (旺), when collecting the blood, use warm water, and do not let it boil too vigorously during cooking.