Northeast Sauerkraut Blood Sausage

Name: Northeast Sauerkraut Blood Sausage
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 Sauerkraut; 500g pork; 4 pieces Blood sausage; 1 tsp salt; 4g Soy sauce; 2g pepper; 2g Aniseed; 1g Chicken Bouillon Powder; 2 tablets Bay leaf; 5g Green onion ginger; 1 tablespoon lard

by Zimo (Little Grassroots Family Food)

4.8 (1)

Favorite

5

Difficulty

Normal

Time

1h

Serving

4

In the Northeast, every household has a classic dish from snacks to old ones. After killing pigs during the Chinese New Year in rural areas, the big chunks of pork were screamed, then a big pot of sauerkraut was stewed, and finally, the blood sausage filled with blood from my own pig was added. That fragrant--

Northeast Sauerkraut Blood Sausage

1. A sauerkraut peculiar to the Northeast, clean and cut and set aside

2. It is best to use pork belly, I use the front slot (I prefer to eat lean meat, not fat), cold water pot, add appropriate amount of soy sauce, green onion, ginger, bay leaves, pepper aniseed, and the meat is half cooked

3. Fish out and cut

4. Add more lard to the wok (if you use pork belly, add vegetable oil)

5. Stir fry for a while with sauerkraut

6. Then, pour the sauerkraut into the soup

7. Put all the cut meat inside, bring to a boil on high heat, and simmer on low heat. The more sauerkraut is stewed, the better it tastes.

8. Cut the blood sausage for later use (filled at home)

9. When the sauerkraut is cooked, add salt, light soy sauce, and blood sausage (don’t add it too early, the blood sausage will cook too old and taste bad)