Pan-fried buckwheat noodles and pork blood sausage
Overview
This pig blood sausage can only be eaten when you go back to your hometown and kill the pig at home. This is done by quickly cooling the pig blood when it is released, then adding buckwheat noodles and seasonings to make the intestines, and then filling the intestines with medium-sized pig intestines and cooking them. What you eat is the taste of pig blood sausage that has just come out of the pot. It is very fragrant and unique. You must have never tasted the taste of blood sausage made from pig blood and buckwheat noodles! When the intestines are cold, they won't taste as good as hot ones. However, if you fry them in oil, a different flavor will come out. It's delicious...! The following is a semi-finished product of buckwheat noodle blood sausage. My father specially froze it and left it for me during the Chinese New Year slaughter. This dish was also photographed while I was making it in my hometown
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Ingredients
Steps
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Thaw the frozen raw buckwheat noodles and pig blood sausage at room temperature and rinse the blood away with cold water
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Pour cold water into a pot and bring to a boil over medium heat. When it boils slightly, turn to low heat
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During this period, gently turn the blood sausage to prevent the blood sausage from becoming hard on one side and soft on the other. Keep the water in the pot almost boiling but not boiling. Cook until both sides of the blood sausage become hard and then take it out of the pot. The blood sausage is most delicious when eaten hot at this time
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Cut the cooled buckwheat noodle blood sausage into thicker slices
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Put an appropriate amount of lard into the wok. When the lard melts and the temperature is slightly higher, add the buckwheat noodles and pork blood sausage and fry slowly over low heat
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When one side becomes darker in color, turn it over and fry the other side until the intestine skin is slightly rolled. It can be fried to make it more fragrant
