Pickled blood glutinous sausage

By MyronKirlin

Pickled blood glutinous sausage
This dish is my aunt's private dish. It is usually only eaten at family banquets during the New Year. It is also one of my favorite dishes made by my aunt and other relatives. Now dedicate it to everyone.

Recipe Recommendations

  • pig large intestine 200 grams
  • potherb mustard 100 grams
  • starch appropriate amount
  • edible oil appropriate amount
  • salt appropriate amount
  • vinegar appropriate amount
  • sugar appropriate amount
  • oyster sauce appropriate amount
  • soy sauce appropriate amount
  • chicken essence appropriate amount

Steps for Pickled blood glutinous sausage

  • Make step 0
    1
    Fresh pig large intestine is served and repeatedly washed with clean water to remove surface mucus.
  • Make step 1
    2
    Turn the large intestine over and remove the lymph, oil, and impurities inside.
  • Make step 2
    3
    Soak in vinegar for 10 minutes. Then rub it repeatedly and wash it with clean water; sprinkle it with salt, rub it repeatedly, and clean it; sprinkle it with starch, rub it repeatedly, and clean it.
  • Make step 3
    4
    Take a section of the large intestine with thick meat and tie it on one side with thread.
  • Make step 4
    5
    Use a spoon to put the blood glutinous rice into the casing. Squeeze the glutinous rice evenly with your hands, leaving about half of the space in the casing, because the glutinous rice will swell when cooking. If there is too much glutinous rice, the intestines will burst.
  • 6
    Tie the other side with thread as well.
  • Make step 5
    7
    Blanch under the large intestine with boiling water for 2 minutes, remove; change the water and cook again. Cook for about 2 hours, and the intestines will be soft and rotten.
  • Make step 6
    8
    Remove the cooked glutinous rice sausage and cut it into small pieces.
  • Make step 7
    9
    Soak and wash the pickles several times to remove most of the salt and impurities.
  • Make step 8
    10
    Heat the oil in the pan, add green onions and ginger and saute until fragrant.
  • Make step 9
    11
    Pour in the pickles and stir fry.
  • Make step 10
    12
    After about two minutes, add the blood glutinous sausage and stir fry, and add the soy sauce, oyster sauce, and sugar (add a little more sugar) chicken essence. Finally, add water and starch to thicken and serve on a plate.

    • Pickled blood glutinous sausage Make Tips

    There is no need to add salt to this dish. The salt in soy sauce and oyster sauce is enough.

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