Private Pork Belly with Sauerkraut and Blood Sausage

Name: Private Pork Belly with Sauerkraut and Blood Sausage
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Northeast Sauerkraut; 1 piece Pork belly; 3 segments Blood sausage; 1 piece shallot; 1 piece ginger; 5 Dried red pepper; Some oil; Some salt; Some MSG; 2 tablespoons Soy sauce; 2 tablespoons Oyster sauce

by ☀薇薇❤

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I made this sauerkraut, it is a private version of heavy taste~ some people will say that I made it unauthentic! How to drip authentic Northeast sauerkraut, how to drip it! What I want to say is that the sauerkraut fried in this way is spicy and fresh. It tastes better than the traditional stewed sauerkraut, and the mouth is heavier. If you are tired of eating traditional sauerkraut soup, then you can try me like this Sauerkraut made! The authentic Northeast pork belly stew with sauerkraut does not contain soy sauce. I know this best, because I am also from the Northeast! But I still like to eat this one I made! Each has its own characteristics! I hope you like it~"

Private Pork Belly with Sauerkraut and Blood Sausage

1. Five layers of meat and one piece with skin!

Private Pork Belly with Sauerkraut and Blood Sausage recipe

2. Clean and cut into thin slices~

3. One Northeast pickled cabbage (I bought it in a bag)

4. Cut into filaments, pass water twice, write dry, and put in a clean bowl~

5. Wash the blood sausage and cut it into three-centimeter chunks!

6. Ingredients, green onions, ginger, peppers, cut!

7. Add oil (a little more) to the wok and bring it to a boil! Add pork belly and stir fry!

8. Stir-fry pork belly until lightly browned on both sides, add green onion, ginger, and chili, and continue to stir-fry~

9. Add the sauerkraut with the dried water content and stir-fry evenly~

10. Add the right amount of salt, two spoons of light soy sauce, two spoons of oyster sauce~

11. Stir-fry evenly, add a large bowl of water (without sauerkraut), cover the pot, and simmer for about ten minutes~

12. Stew the sauerkraut with appropriate amount of MSG, put the cut blood sausage on top of the sauerkraut, cover the pot, and steam for two minutes!

13. Steam the blood sausage and serve it to the plate~

Tips:
1 Be sure to choose pork belly to stew sauerkraut, because pork belly has more fat, and sauerkraut is a gluttonous dish, it is not good without fat!
2Cut the sauerkraut into thin strips, you must use clean water to pass it again. After all, sauerkraut is a pickled vegetable, it needs to be fermented, and it is not so clean. After a while, the water is clean and can remove excessive sourness~
3 The blood sausage has to be cut into large pieces. The blood sausage itself is cooked. So after the sauerkraut is stewed, put the blood sausage on top of the sauerkraut and steam for two minutes.