Rice Blood Sausage

Taste: Salty and savory; Cooking Method: Boiling; Time: One hour; Difficulty: Moderate.

Steps for Cooking Rice Blood Sausage

First, clean the pig intestines and wash them with alkaline water to remove any odor. Set aside after washing.

Soak the glutinous rice for six to seven hours.

Chop the scallions.

Cut the pork fat into small pieces.

Mix the glutinous rice, pork fat, scallions, salt, and pig blood together.

Stuff the mixture into the pig intestines, being careful not to overfill them. Tie both ends of the intestines with string.

Heat water to a simmer and add the stuffed pig intestines. During the cooking process, turn them over every five to six minutes. After about 20 minutes, use a fine needle to poke a few holes in each sausage to release any air. Cook for about one hour on medium heat.