Chinese Cabbage and Blood Sausage Casserole
by Liu Yingjie
Favorite
Difficulty
Hard
Time
30m
Serving
2
1. Remove the roots and wash the cabbage.
2. Put the bottom oil in the pot, add the green onions, and then add the cabbage and stir fry.
3. Put in soy sauce.
4. Put in an appropriate amount of water.
5. Add salt.
6. Add five-spice powder.
7. Add blood sausage and frozen tofu.
8. Add ginger slices.
9. Add pepper
10. Add the aniseed, then pour it into a casserole and continue to simmer.
Tips:1 It is better to use a wok to stir fry and put it in a casserole than to use a casserole.
2 My blood sausage is not very good because it has been frozen. It is best to use fresh ones.
