Pig Vegetable

Name: Pig Vegetable
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Northeast Sauerkraut; 500g Pork belly; 350g Pig blood sausage; 150g Vermicelli; 1 Pig bones

by Espresso light mood

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Authentic "Pig-killing dishes" is the general term for a series of dishes composed of a variety of dishes, and the most representative of "Pig-killing dishes" are the following flavors: garlic white meat, garlic heart-protecting meat, firewood The flesh and bones are also used for dismantling. The most famous one is sauerkraut stewed white meat and blood sausage, which is what I’m on today. The sauerkraut is made from northeast long cabbage by natural fermentation, and the color is slightly yellow and translucent; the white meat is a large piece of skinny pork; The intestines should be prepared with fresh pig blood, seasoned with chopped green onion, salt, etc., and then poured into the casing. When cooking, take a long needle and prick the blood sausage from time to time. When the needle eye does not bleed, it can be taken out immediately. Ensure the freshness and tenderness of the blood sausage. These three flavors were put into a pot of gurgling stew. The fat in the pork has been cleaned by sauerkraut, the sauerkraut is fragrant, and the meat is fat and not greasy.

Ingredients

Pig Vegetable

1. Prepare the raw materials, soak pork bones and pork belly in cold water for 1 hour in advance, remove the blood inside, change the water twice during the period, or blanch the pork belly and flesh with boiling water.

2. Rinse the sauerkraut and cut into filaments

3. Chop the big bone stick into two pieces and put the pork belly into the pot, add enough water, add the aniseed, peppercorns, cinnamon, bay leaves, green onions, and ginger slices and bring to a boil.

4. When the water in the pot boils, use a spoon to skim off the foam, close the lid, turn to a low heat and simmer

5. Simmer for about 40 minutes, remove the pork belly and set aside

6. Pour shredded sauerkraut into the bone broth

7. Add salt and continue to simmer for about 50 minutes until the sauerkraut is soft

8. Put in the rinsed vermicelli

9. Then put in the rinsed whole blood sausage, cover the lid and continue to stew

10. After simmering for about 7-8 minutes, take out the blood sausage and cut into 0.3 cm thick slices. You can use a needle to prick the blood sausage from time to time. If you don't bleed out the blood, you can take it out immediately. Will grow old and not tasty

11. Cut the pork belly into 0.3 cm thick slices

12. Then put the pork belly slices and the cut blood sausage into the sauerkraut pot, simmer for a while, add chicken essence to season and turn off the heat, mix the dipping ingredients and stir well, dip the pork belly and blood sausage