Blood Sausage Stewed with Sauerkraut

Overview

In the Northeast, a pot of hot sauerkraut stew is a home-cooked dish. When I was a kid, every autumn, every family would prepare Chinese cabbage to pickle a jar of sauerkraut, which could last almost all winter. At the end of each year, almost every family would kill the New Year pig. The sauerkraut stewed with pork bone, pork belly, and blood sausage in a large iron pot was called pig sauerkraut. How can the taste be described as classic? It is quite classic!

Tags

• hot dishes
• home cooking
• aniseed
• garlic
• northeastern pickled cabbage
• onions
• pork
• pork blood sausage
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Wash Northeastern pickled cabbage and set aside

   

2. 2 Pork fat and lean meat, onions, ginger, garlic, pepper, aniseed and small chili peppers

   

3. 3 Pork blood sausage

   

4. 4 Heat 7-8 layers of oil in the pan

   

5. 5 Add meat and seasonings and stir-fry until fragrant

   

6. 6 Add thirteen spices and light soy sauce and stir-fry evenly

   

7. 7 Add sauerkraut and stir-fry until fragrant

   

8. 8 Add water to cover the sauerkraut. You can add more water. The soup will be delicious.

   

9. 9 I stewed it in a casserole and added some salt when it simmered for 20-30 minutes. It will taste better as time goes by.

   

10. 10 Cut the blood sausage into small pieces and simmer on the sauerkraut over low heat for 10-20 minutes. The smell of butchered vegetables wafted out.

    

11. 11 Try to adjust the taste to make it salty. You can add less chicken essence and chive flowers to enhance the flavor!

    

12. 12 The sauerkraut is delicious, the blood sausage is fragrant, and the soup is more flavorful. Let's start.