Sheep blood sausage [Xizang Gyangze specialty]

What is sheep blood sausage? Authentic Xizang Gyangze specialty: sheep blood sausage? This article is a special article that introduces in detail the special product of Xizang Gyantse - Sheep Blood Sausage. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Sheep Blood Sausage. The full text takes about 5 minutes to read, mainly including the basic introduction of Sheep Blood Sausage, and what are the product characteristics of Sheep Blood Sausage? Supplementary information on sheep blood intestines, etc

Basic Introduction of Sheep Blood Intestine

In Tibetan and Inner Mongolia regions, whether farmers or herdsmen, after slaughtering a sheep, the sheep blood is not cooked separately, but is poured into the small intestine and boiled for consumption. It is fragrant and tender, and when tasted, the mouth is full of fragrance, which is very satisfying and has a unique flavor. The production of blood sausage is extremely simple<21. The production method is the same as making sausages. When eating, it is not greasy or flaky, with a refreshing and tender aroma that is both blood and not greasy. The cooking method of blood sausage is also unique. Boil the pre filled blood sausage in the soup until it floats up and turns grayish white, about 80% ripe. Immediately remove from the pot and place it on a plate. The whole family sits on the ground, cuts and eats it

When eaten, it does not break, residue or peel, has a fragrant and soft texture, and is not greasy or greasy. Tibetan blood sausage is fragrant and tender. When you taste it, your mouth is full of fragrance, which is very satisfying and has a unique flavor

Supplementary information on sheep blood intestines

Mongolian people generally inject sheep plasma into the large intestine to make enemas. When consumed, it is usually boiled in meat broth for 10-15 minutes. The Mongols and Tibetans also directly use animal blood circulation. From a medical perspective, blood has benefits such as high taste awareness. However, people do not often inhale and use it to promote blood circulation unless it is urgent. Another type of enema is to add a thin layer of meat and liver, mixed with seasonings such as scallions and oil salt, boiled for half an hour, and then consumed. The enema is usually done on freshly slaughtered sheepskin. Because sheepskin is smooth and the intestines are not easy to break, it usually requires cooperation between two people. The small intestine is connected to the cecum (commonly known as bitter intestine), and the cecum is connected to the thin fat intestine. The thin fat intestine is cut off, and water is poured into it from the incision site. The larger capacity cecum becomes a natural funnel. After filling, one person continuously... Squeeze hard, and water will flow into the small intestine. One person uses both hands to continuously stroke the small intestine and excrete feces into a bucket of swill. Repeat this process until the small intestine is basically washed away. Cut another piece of lung and insert it into the small intestine. Fill it with water and squeeze it out, then rinse it with water once or twice to make an enema