[northeast] Pork Belly and Sauerkraut Blood Sausage

[northeast] Pork Belly and Sauerkraut Blood Sausage

by Winter Solstice 2467

4.8 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

[Pork belly and sauerkraut and blood sausage] One of the most representative dishes of the Northeast taste. The sauerkraut is made of northeast long cabbage by natural fermentation, and the color is slightly yellow and translucent; the white meat is a large piece of pork belly with skin; the fresh blood sausage is the three flavors Put into a pot of gurgling stew, the fat in the pork has been removed by the sauerkraut. The sauerkraut tastes appetizing, the pork belly is fat but not greasy, and the blood sausage is tender and very delicious."

Ingredients

[northeast] Pork Belly and Sauerkraut Blood Sausage

1. Prepare ingredients, shred sauerkraut

[northeast] Pork Belly and Sauerkraut Blood Sausage recipe

2. Add water to the pot and put the pork belly in cold water. After the water is boiled, remove the blood foam and wash the pork belly.

[northeast] Pork Belly and Sauerkraut Blood Sausage recipe

3. Add water to the pot again, add pork belly, green onion, ginger, garlic, pepper aniseed, cooking wine, turn to a low heat and boil for 30 minutes

[northeast] Pork Belly and Sauerkraut Blood Sausage recipe

4. When time is up, remove the pork belly and cut into slices

[northeast] Pork Belly and Sauerkraut Blood Sausage recipe

5. Put the sauerkraut into the broth

[northeast] Pork Belly and Sauerkraut Blood Sausage recipe

6. Add pork belly slices, salt, and simmer for 20 minutes

[northeast] Pork Belly and Sauerkraut Blood Sausage recipe

7. In the meantime, slice the blood sausage

[northeast] Pork Belly and Sauerkraut Blood Sausage recipe

8. Put the blood sausage in the pot, turn off the heat and bring it out after boiling, and serve with some garlic paste

[northeast] Pork Belly and Sauerkraut Blood Sausage recipe

Tips:

The blood sausage is cooked, just heat it up, don’t cook it too long

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