Private House Pork Belly Sauerkraut Blood Sausage
Overview
The sauerkraut I made is a privately made version with a strong taste. Some people will say that what I make is not authentic! How to make authentic Northeastern sauerkraut, how to make it! What I want to say is that the sauerkraut stir-fried in this way is spicy and fresh and goes well with rice. It is more flavorful and heavier than the traditional stewed sauerkraut. If you are tired of traditional sauerkraut soup, then you can try the sauerkraut I made this way! The authentic Northeastern pork belly stewed with sauerkraut does not use 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! Hope you like it~
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Ingredients
Steps
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Three layers of pork belly with skin on!
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Clean and cut into thin slices~
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One piece of Northeastern pickled cabbage (I bought it in a bag)
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Cut into thin strips, rinse with water twice, dry, and put in a clean bowl ~
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Wash the blood sausage and cut it into three-centimeter chunks!
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Ingredients, green onion, ginger, pepper, chopped!
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Add oil (a little more) to the wok and bring to a boil! Add pork belly and stir-fry!
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Stir-fry the pork belly until both sides are lightly browned, add onions, ginger, and pepper, and continue to stir-fry ~
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Add the dried sauerkraut and stir-fry evenly ~
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Add an appropriate amount of salt, two spoons of light soy sauce, and two spoons of oyster sauce~
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Stir well, add a large bowl of water (to cover the sauerkraut), cover the pot, and simmer for about ten minutes~
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Stew the sauerkraut and add appropriate amount of MSG, place the cut blood sausage on top of the sauerkraut, cover the pot and steam for two minutes!
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Steam the blood sausage and plate it~
