Childhood memories. I remember that when I was a child, I raised pigs at home. When the pigs were slaughtered at maturity, my mother always cooked soup. Now cook it occasionally.
Washing and picking of watercress
Pig blood sections are boiled in boiling water for 2, 3 minutes with cold water.
The powdered intestines are cooked and cut into sections.
The pot of water is boiled in ginger, followed by lard, pig blood, powdered intestines, watercress, pork cooked, and finally seasoned with fish sauce. I like to add some pepper.
There is no limit to the amount of all materials. You can also add or reduce ingredients according to the number of people you like. You can also change to pig liver, pork belly and so on. The pig blood soup is clearer, but it can also be water. My pig's blood today is made by buying fresh blood.