Blood sausage
A traditional blood sausage is gently poached by soaking in just-boiled water for five minutes, then chilled briefly so it slices cleanly. Served with a dip of pounded raw garlic and premium soy sauce, it's a bold, rustic dish with a soft, custardy texture.
Instructions
- 1
A pound of blood sausage.
- 2
Bring half a pot of water to a boil.
- 3
Rinse the blood sausage with water.
- 4
Put it into the boiling water.
- 5
Cover and simmer for five minutes.
- 6
Set the timer for five minutes.
- 7
Prepare garlic paste, wash a few cloves of garlic.
- 8
Press into garlic paste with a clip.
- 9
Extremely fresh and flavorful.
- 10
After blanching the blood sausage, take it out and soak it in cold water for one minute.
- 11
A knife must be sharp for the casing to be cut cleanly.
- 12
Saw up and down while cutting, that's the best way to cut, then arrange it on the plate after cutting.
- 13
Garnish with some cilantro.
- 14
Spread on garlic sauce and start eating.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Ingredients
Main Ingredients
- Blood sausage500g
Auxiliary Ingredients
- Garlic1 头
- Coriander1 颗