Pork and Blood Sausage Stewed with Sauerkraut

Name: Pork and Blood Sausage Stewed with Sauerkraut
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Sauerkraut; A Blood sausage; 250g Pork belly; 6 slices Sliced ginger; Some Five spice powder; Some Chicken Bouillon Powder; Some salt; Some shallot

by Catkins 1982

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Ingredients

800g Sauerkraut
A Blood Sausage
250g Pork Belly
6 slices Sliced Ginger
Some Five Spice Powder
Some Chicken Bouillon Powder

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Some Salt

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Some Shallot

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Pork and Blood Sausage Stewed with Sauerkraut

1. Prepared ingredients.

2. Put bottom oil in the pot and add ginger slices.

3. Add sauerkraut and stir fry.

4. Put in a pot of water and simmer over medium heat

5. Add pork and green onions. Cook for 1 hour. Add salt five spice powder.

6. Take out the pork slices at 1 hour and put them in the pot from scratch.

7. After simmering for an hour, cut the blood sausage into pieces and put it in the pot. Don't cook the blood sausage for too long, or it will get old.