Name: Pig Vegetable
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a tree Sauerkraut; 1/2 root Pig blood sausage; 150g pig intestine; 150g Pork Bitter Sausage; 150g Pork liver; 100g Pork neck; Some oil; Some salt; Some Pepper aniseed; Some Green onion ginger

Pig Vegetable

by Weilan Weibo

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

This big stew that people in the Northeast never forget was originally a big stew eaten in the northeast rural area every year when the pig was killed every year. I remember that when I was a child, I didn’t have the conditions to pay attention to the ingredients and seasonings, but just chopped the freshly killed pork. Put it into large pieces into the pot, add water and salt, and then cut the sauerkraut into it while cooking. After the meat is rotten and the vegetables are cooked, pour the filled blood sausage into the pot and cook. When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some are all together, called braised sauerkraut. The stewed vegetable has a richer taste, original flavor and full aroma. It is served in a large basin. At the table, there are all parts of the pig body, dipped in garlic paste, the tender aroma of fresh pork, not greasy, but it is not greasy, especially the sauerkraut is not only fragrant, but also greasy. The fragrance is really overwhelming.

Pig Vegetable

1. Prepare the materials. These ingredients can be bought directly from the market cooked pork, pig blood sausage, pig large intestine, pig bitter intestine, pig liver, or you can buy raw products and process them all by yourself. If there are too many people, I suggest you choose the latter. My family will choose the former. And the finished products are all marinated and have great taste, making it more convenient to make

2. Wash the chopped sauerkraut twice in cold water, remove the water, slice the cooked pork neck, pork liver, blood sausage, bitter intestine, and large intestine separately, and chop the green onion and ginger.

3. Add appropriate amount of oil to the wok, saute the pepper aniseed, remove and discard, saute the onion and ginger, add sauerkraut and stir evenly

4. Add all the ingredients except the pork sausage and stir fry evenly

5. Add appropriate amount of water, bring to a boil on high heat, simmer slowly on low heat, and let all the ingredients simmer slowly

6. Add the blood sausage and simmer for about 5 minutes, add salt to taste

7. Put it out of the pot and serve it on a plate, it smells particularly fragrant, fragrant but not greasy, appetizing and greedy!

Tips:
1. This big stew is very tasty, no need to add other seasonings.
2. The basic ingredients of pig-killing dishes should be pork (pork belly and blood neck meat are very fragrant), pork blood sausage and sauerkraut. Other side dishes can be added as you like or not.
3. The pig's blood sausage is very fresh and tender, and it is enough to heat it in the pot at the end, otherwise it will be easy to boil over a long time.