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Red Net Moment, October 8 (Correspondent Huang Xin Huang Qi) Blood enema is a local specialty dish that is popular in Xintian. Loved by the local people due to its simple production and popular taste, it is a hospitable Shitta people who are indispensable to entertaining guests on weekdays.
Luo Zhongyi, a villager in Xiayuan Village, Shiyang Town, is an expert in making blood enemas. When making blood enemas, he first washed the fresh pig intestine repeatedly with salted water to remove the odor, and then prepared the salt and water in proportion to the fresh pig blood, stirred evenly into plasma, and quickly poured into the washed intestine with a funnel.
The large intestine filled with plasma is bundled with straw and boiled directly into a pot. When the water is boiling, turn to low heat and simmer for a few minutes before leaving the pan. Although the operation seems simple, Luo Zhongyi revealed that to ensure that the taste of the blood enema is superior, the control of time and heat during the boiling process is extremely important.
After the blood enema that has just come out of the pot is cut into a uniformly sized round cake with a knife, it can be eaten directly, or according to personal taste, cut some chili peppers, green onions, ginger, garlic and other minced pieces to make seasonings and eat them.
Blood enema has the function of clearing the lungs and moisturizing the intestines and relieving fever, which is especially suitable for those engaged in dust operations.