Steps of blood sausage perfusion in Northeast China, and how to do it in Northeast China.

ingredients: 4 bowls of pig blood, 4 bowls of water, appropriate amount of onion, ginger, garlic, salt, soy sauce, pepper, pepper powder and chicken essence.

1. Wash the pig's small intestine (you can put some baking soda to make it cleaner when washing), then put pig's blood, add appropriate amount of water, and add onion, ginger, garlic, salt, soy sauce, pepper, pepper powder and chicken essence at a ratio of 1:1.

2. Important step: thread the small intestine (double rope is wound once), as shown in the figure.

3. Then start to fasten it twice.

4. Start to tighten it.

5. Pour the blood into the intestine with a funnel.

6. Tighten the other end in the same way, as shown in the figure.

7. Put the sausage full of blood into the pot and cook it.

8. Finally, you can cut it and serve it on a plate.