1. Cut the fat and lean pork separately, mince the onion, ginger and garlic
2. Cut the blood sausage into pieces.
3. The sauerkraut was rinsed several times and then dried and used.
4. Heat oil in a wok, fry pork until fragrant, add green onion and ginger and fry until fragrant.
5. Pour in a small amount of dark soy sauce and stir fry evenly
6. Pour in the sauerkraut and stir fry for a while.
7. Pour water over the sauerkraut.
8. When the sauerkraut is ripe, add salt and chicken essence into the blood sausage and simmer for about 10 minutes.
9. Put the sesame oil and minced garlic in the pan and mix evenly, then the pan is ready
Tips:It takes a long time to stew to taste, and the blood sausage is put on last, otherwise it will get old.
