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)
10.
Turn off the heat and add chicken essence
11.
When eating, it tastes better with garlic sauce (mixed with minced garlic and soy sauce).
Tips:
You can also use a casserole (provided that the amount is relatively small, otherwise it won’t fit)