Northeast Traditional Pig-killing Dish-braised Radish Slices with Blood

Name: Northeast Traditional Pig-killing Dish-braised Radish Slices with Blood
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Medium two radish; 1 follow Pig blood sausage; 2 large pieces Cooked pork; 1 follow Bobbin; Some Green onions; Some ginger; Some Aniseed

by lengnina

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This is still a film that was taken a year ago, and I recently sorted out the camera and turned it out. We used the broth of boiled blood sausage to stew some radish and sauerkraut when we killed pigs this year. It is a very traditional dish. Both the meat and the blood sausage were given to me by my mother. Because I don’t have blood sausage soup, I just boiled the bone soup from the tube bones and made it. They are both delicious."

Ingredients

Medium two Radish
1 follow Pig Blood Sausage
2 large pieces Cooked Pork
1 follow Bobbin
Some Green Onions
Some Ginger
Some Aniseed

Northeast Traditional Pig-killing Dish-braised Radish Slices with Blood

1. After the boiled bones are blanched, boil the soup, add wolfberry, green onion, sliced ginger and aniseed in cold water.

Northeast Traditional Pig-killing Dish-braised Radish Slices with Blood recipe

2. Blanch the sliced radish and set aside after cooling.

3. After the bone broth is boiled, remove the floating powder and put the sliced radish.

4. The blood sausage and cooked pork from my mother.

5. Stew radishes over a small fire. After the color of the radish skin turns old green, remove the bobbin bones, season them with salt, and put them in the cooked pork and blood sausage.

6. After the pork and blood sausage are heated thoroughly, remove the slices and serve with garlic puree soy sauce. The sliced radish can be served on a plate, or the pork and blood sausage can be sliced and then put into the sliced radish.