Spicy cans and blood sausages are the unique characteristic flavors of the Xibe ethnic group in Xinjiang, which is relatively rare for mainlanders, and many friends may not have heard of it, let alone eaten, but its taste is indeed very unique.
Spicy cans and blood sausages are easy to make, but the ingredients are very important.
Spicy cans usually chop the minced meat, cut the long chili pepper into 2 cm pieces to take out the spicy tendons, then pour the meat filling, hang the paste, and fry it in oil to a golden brown and fish it out on the plate. Some also have to pour juice, eat spicy and sweet, appetizing and refreshing, can stimulate appetite. In particular, the flavor is better when fed with a dough cake.
The blood sausages of the Xibe tribe are also unique. When slaughtering sheep, use a large basin to fill some brine to receive blood, and then boil it in a pot of boiling water to form a blood clot, and then mash the blood clot and mix it with minced lamb oil and minced lamb shallots, salt, ginger powder, pepper and other ingredients after enema, bundle it tightly and firmly, and put it into the pot to cook. Slices are eaten hot and have a strong flavor and are oily but not greasy.
The feeling of spicy cans and blood sausages is quite good, not only do locals particularly like to eat, but many outsiders also love this taste.