The wild boar blood is still the blood of a pig that has been dead for a while, and it should have coagulated a long time ago, but Zhao Youqian didn't expect to use a hundred points to decompose the system, and what he actually got was a basin of hot fresh red blood.

Zhao Youqian, who was thinking about making some pig blood casually, thought of the pig-killing dishes of Yaozhou's northeast cuisine.

Isn't this right, the freshly slaughtered wild boar is so fresh, it would be a pity not to make this dish.

However, making blood sausage is not so simple, and Zhao Youqian has always been prepared here, after all, occasionally he will make a sausage or something to open meat, not to mention that this wild boar has a lot of large intestines.

It's just that to get rid of the fishy smell of pig blood, you have to make a little spice powder, and marinated salted pork directly with ready-made spice powder, in order to make the spice aroma more intense, the taste can better penetrate into it, this spice powder must also be fried and broken.

Just when Hong Qigong continued to taste the cold noodles in the bowl, and Xiao Li didn't know whether he was eating too spicy or tasting the taste of wine in the fermented bean curd sauce, his face began to blush gradually.

Zhao Youqian turned on the stove, and instead of using a heavy weapon such as a cannon stove, there was a row of small stoves for simmering casseroles or hot things on the side.

The ratio of sea salt to general fine salt is about one to two, depending on the amount of pig blood, for example, today's pig blood is about ten kilograms, so today use 300 grams of salt, and then the 300 grams of salt are mixed according to the ratio of one to two.

After the salt is put into the pot, stir-fry slowly over medium heat, which can also add a bit of aroma to the salt, and by the way, it can also make the spices fry faster after they are in the pot.

In fact, there are many ways to make blood sausages, Zhao Youqian is a pure-blooded blood sausage, steaming or hot pot are all good products, and there are also ways to add meat or animal fat in other regions, but for this wild boar, the original parts of each part have a strong fishy smell, and it is even more difficult to mix them together for the next step.

Zhao Youqian didn't have that much free time to deal with it, so he simply filled the blood sausage alone.

After a few minutes of stirring, some of the salt will take on a faint yellow color, and you can add the spices to be crushed.

bay leaves, star anise, cinnamon, pepper, pepper, if there is onion powder and ginger powder, garlic powder can also be added at this time, Zhao Youqian has it here anyway, but if it is a powder, then put it after the taste of the other whole spices has been fried, otherwise the powder will be bitter after it has been fried for a long time.

It has been so fried that the entire Zhutian Pavilion is full of aroma, and it seems that even the blush on Xiao Li's face has been dispelled a lot by the aroma of spices, so Zhao Youqian added these sea salts and spices to the wall breaker to break them.

This time it was to crush as small as possible, so the maximum power used by Zhao Youqian basically did not control the movement of the wall breaker, but instead made a few tablespoons of soup out, and sprinkled some high liquor in it, and then added some water to dilute the concentration of the soup stock and cool down by the way, when the soup was about fifty degrees, these things were put into the plate of wild boar blood for stirring.

As soon as the half-hot and non-hot soup was added to the pig's blood, the original bright red color suddenly dimmed, but it did not let the pig's blood coagulate, but made its original fishy smell be suppressed a lot.

The faint smell of high liquor wafted out, making Xiao Li, who was already sober, his eyes covered with another layer of mist.

However, Hong Qigong was very happy to eat cold noodles, and the four bowls in front of him had already eaten two and a half bowls, and his appetite was slightly filled, and he had time to notice the abnormality on Xiao Li's body.

His nose smelled the breath wafting in the air, and he noticed a smell of wine, and Hong Qigong looked at Xiao Li in surprise.

"You're not the kind of person who gets drunk when you smell a little alcohol, do you?"

After eating a bowl of cold noodles, Xiao Li, who felt that he was already a little dizzy, was still sober, shook his head, and quickly got some cold water to drink, which eased up.

Hearing Hong Qigong's question, Zhao Youqian, who was pouring the spice powder and salt from the wall breaker into the pig's blood, raised his head.

"Poof, I almost forgot, but there were two spoonfuls of sweet wine in the jelly, and the fermented bean curd sauce was made with white wine at that time, so you can't get drunk like this, right?"

However, Xiao Li was already much better at this time, and after drinking some cold water, he didn't feel dizzy anymore.

"It's okay, it's okay, the store manager and Senior Hong, I'm okay with this kind of fermented food with alcohol, but... According to Mr. Kai, you really can't drink wine, otherwise there will be big trouble..."

Every time he drinks, he will get drunk and make a big fuss directly, Xiao Li is drunk, even if he already has a level of forbearance, he has to deal with it carefully, so Xiao Li is strictly restricted and does not allow him to touch alcohol.

Hearing this, Zhao Youqian didn't care, but Hong Qigong was joking carefully, but I was afraid that there was no chance today.

'There's always a chance...'

Hong Qigong snickered in his heart, and then took the two bowls from Xiao Li's side to his side by the way.

The name is good: to prevent him from getting drunk and then going crazy.

Xiao Li thought about Hong Qigong's method of one-handed luck, and he didn't stop it, after all, there was a pig-killing dish made by Zhao Youqian later, and he didn't care too much.

Seeing that the two diners in the restaurant chatted and nothing happened, Zhao Youqian continued to deal with the pig blood in his hand.

After the spice powder and salt were put in, Zhao Youqian also noticed that the smell of pig's blood still had a fishy smell, and knew that it couldn't end like this.

He made two more onions and celery and minced them, squeezed out the juice and added them to the pig's blood, and finally completely eliminated the fishy smell of the pig's blood, and then nodded with satisfaction.

"It's finally time to fill a blood sausage!"

This step is not troublesome, put the processed casing on the enema machine, pour in the flavored pig blood with one hand, and slowly push the casing filled with pig blood forward with one hand, and soon get a large plate of blood sausage out.

Leaving a little gap and not filling the casing too full, Zhao Youqian tied the blood sausage one by one, and then put it into a warm water that had been prepared a long time ago, heated it over medium heat and boiled slowly, and when the water began to boil, when there were small bubbles, immediately turn to low heat and cook slowly, about twenty minutes to half an hour.

This practice is mainly to slowly soak the blood inside to keep the pig blood in the blood sausage smooth and tender, in fact, there is no problem for a longer time.

To judge whether the blood sausage is cooked, when it is cooked in the middle, prick the casing with a toothpick, as long as there is no blood floating out after penetration, it is basically cooked.

However, in order to prevent parasites in the blood of this wild boar, Zhao Youqian deliberately extended the cooking time, and boiled for more than 40 minutes on low heat, also to make other parts of the pig-killing dish by the way.

You must know that although the name of this dish seems to be rude, the details and skills in it, not to mention are really unexpected, for example, if this blood sausage is not done well, it will be full of fishy smell, rather than a tender and fresh fragrance of fresh pig blood.

Originally, it could be made directly with broth, but Zhao Youqian firmly believed in the synchronization of the ingredients, so he directly took the spine and keel of the wild boar to hang the soup first, and at this time he realized that this wild boar was different from the ingredients that Xiao Li took before...