White flesh and blood sausages are famous for their local cuisine in the Northeast. With pork and blood sausage as the main raw materials, it is fat but not greasy to eat, thin and not chai, blood intestines are crisp and tender, hot soup is fresh and fragrant, the ingredients are full of five flavors, and it is popular among the population, and it has a reputation for hundreds of years in Jilin Food Garden.
By cheese fries 🍟
<h2>Royalties</h2>
Blood sausage 200g
Pork belly 180g
2 octagons
Green onion 30g
Three slices of ginger
Salt 1g
Cooking wine 15g
<h2>Practice steps</h2>
1: Fresh pig blood is precipitated into a serum and put into the condiments and marinate for 5 minutes
2. Fill pig blood into the intestines and wait for cooking
3: After boiling the blood intestines, put them in water
4: Cut the blood sausage and place it on the plate
5. White flesh and blood intestines are completed
<h2>Tips</h2>
The characteristics of white meat and blood sausage are: exquisite selection of materials, fine production, delicious seasoning; white meat is fat but not greasy, meat is mellow, blood sausage is bright, delicious and tender; with leek flowers, curd milk, pepper oil, garlic paste and other condiments, more mellow and tender, hot people
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