Northeast Pig-killing Vegetables
1.
Wash the vermicelli and soak in clean water for later use;
2.
Cut sauerkraut into thin strips;
3.
Pork belly slices, blanch, remove and clean;
4.
Pour water into the pot again, add the blanched pork belly, green onion, ginger, and cooking wine. Bring to a boil and turn to medium heat and cook for 10 minutes. Turn off the heat and cool for 5 minutes. Skim off the solidified layer of oil floating on the surface, and the remaining broth is not greasy.
5.
Add oil to the hot pan, add the chopped green onion and ginger, stir-fry until the aroma comes out, pour in the sauerkraut, stir-fry for 3 minutes and turn off the heat;
6.
Pour the fried sauerkraut into a pot for boiling pork belly, add sliced ginger, green onion, 1 teaspoon of pepper, 3 aniseed, 1 teaspoon of fennel, simmer on medium and low heat after boiling;
7.
After 20 minutes, put the vermicelli in the pot and continue to simmer;
8.
Stew until the vermicelli is transparent and cooked, put the blood sausage in and cook for 3 minutes, then remove it, add salt, chicken essence, and pepper to taste, pour in sesame oil, and serve;
9.
Cut the blood sausage into oblique sections and place it on the top layer and sprinkle with chopped green onion; add soy sauce to the minced garlic as a dipping material.
Tips:
After the pig meat is prepared, it can be divided into a plate of meat, a plate of sauerkraut vermicelli, and a plate of blood sausage, or it can be served directly as I made.
