Braised A Cup of Northeast Pig Vegetable

Name: Braised A Cup of Northeast Pig Vegetable
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Sauerkraut; 50g Pork liver; 7 slices Pork belly; 5 slices Pig blood sausage; Some Pork Bitter Sausage; Some salt; Some Mushroom powder; Some Seafood soy sauce; Some pig intestine

by Sea waves

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The magical thermos stew beaker is just as stuffy as a big dish without a fire. A large bowl is delicious, the meat is tender and fragrant, and it is fat but not greasy. It is appetizing and relieves gluttons. It is served with wine and dinner. Northeastern pig dish was originally a kind of stew eaten when killing pigs in the northeast rural area. A large piece of pork neck is boiled in a big pot. It is said that this part of the meat is the most fragrant. When it is almost cooked, it is stewed with sauerkraut. , And then put in the pig large intestine, pig liver, and pig blood sausage at different times. When eating, each part can be cut into a plate and dipped in garlic to eat. It can also be stewed together. The so-called stewed dish is the Northeast pig-killing dish I finished with a braising beaker today. "

Ingredients

Braised A Cup of Northeast Pig Vegetable

1. Prepare the materials

Braised A Cup of Northeast Pig Vegetable recipe

2. Slice the cooked pork belly, liver, blood sausage, bitter intestine, and large intestine, and wash the sauerkraut

3. Prepare a pot of boiling water and preheat the stew beaker. All the ingredients except the blood sausage are boiled with boiling water to control the moisture.

4. Pour out the preheated water in the stewing beaker and add all the ingredients that have just been blanched in boiling water except for the blood sausage