west side of the Choijin Lama Museum, in front of the Sukhbaatar Square, Ulaanbaatar, Mongolia
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Blood intestines: Sheep small intestine, Sheep blood. Sheep blood is the product of Mongolian heart-killing, salt, spring onion, a small amount of water and flour (white or glazed noodles) into the blood of the sheep, into plasma. The saline water is washed several times to completely wash the internal wall dirt, pour into the blood of the condiment, and tighten the two ends of the sausage in the water. During the cooking process, the small hole of the sausage needs to be used to ventilate the sausage, so as not to break the hot gas in the sausage; For a single uneaten sausage, you can cook and heat the meat broth again in the cooking hand. This method combines the double effect of heating and flavoring. If there is no broth, it can be heated in a steamer. Frying and roasting are better.