Stew a cup of Northeastern pork vegetables

Overview

The magical Thermos stewing beaker can cook a large dish without fire, which is enough for a big bowl. The meat is tender and fragrant, fat but not greasy. It is appetizing and satiating, and goes well with wine and rice. The Northeastern Pork Chops is originally a stew eaten when the New Year pigs are killed in the Northeastern countryside. A large pot is used to cook a large piece of pig blood neck meat. It is said that this part of the meat is the most fragrant. When it is almost cooked, pickled cabbage is added to stew it, and then pig intestines, liver, and blood sausage are added at different times. When eating, each part can be cut into a separate plate and dipped in garlic paste. It is called a fragrant! They can also be stewed together. The so-called stew is the Northeastern pig-killing dish that I made today using a stew beaker.

Tags

• hot dishes
• northeastern cuisine
• lunch
• mushroom powder
• pork belly
• pork blood sausage
• pork intestine
• pork liver
• pork sausage
• sauerkraut
• seafood soy sauce
• salt

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Slice the cooked pork belly, liver, blood sausage, bitter sausage, and large intestine, and wash the sauerkraut

   

3. 3 Prepare a pot of boiling water and preheat the stewing beaker. Blanch all ingredients except blood sausage in boiling water to control the moisture

   

4. 4 Pour out the preheated water into the stew beaker and add all the ingredients that have just been blanched in boiling water except the blood sausage

   

5. 5 Add boiling water, finally add the blood sausage, and tighten the lid of the stew beaker

   

6. 6 Open it after 2 hours and add salt, soy sauce and mushroom powder to taste

   

7. 7 OK! Let’s have dinner!