Recipes tagged "Blood Sausage"
8 recipes found
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Authentic Xiangxi Blood Duck
This is the combination of hard work and wisdom of us Xiangxi people. The combination of blood sausage and shelduck creates a seamless taste. The blood sausage is crispy on the outside and waxy on the inside. Absorbs the essence of duck meat soup. The duck meat also exudes a unique waxy aroma. To describe it in one word, it would be: cool.
Hot dishes Big green pepper -
【Northeast】Pork belly, sauerkraut and blood sausage
[Pork Belly Sausage with Sauerkraut and Blood Sausage] is one of the most representative dishes of Northeastern cuisine. The sauerkraut is made from Northeastern cabbage that becomes sour through natural fermentation. The color is slightly yellow and translucent; the white meat is a large piece of pork belly with skin; the three flavors of fresh blood sausage are stewed together in a pot. The fat in the pork has been removed by the sauerkraut. The sauerkraut tastes appetizing, the pork belly is fat but not greasy, and the blood sausage is fresh and tender, very delicious
Hot dishes Northeastern cuisine -
White meat blood sausage
One of the Northeast specialties
Hot dishes Home cooking -
Private House Pork Belly Sauerkraut Blood Sausage
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~
Hot dishes old man -
Northeast Sauerkraut Blood Sausage
In the Northeast, it is a classic dish that every household has eaten since childhood. In rural areas, pigs are slaughtered during the Chinese New Year. Big chunks of pork are cooked, then stewed in a big pot of sauerkraut, and finally the blood sausage stuffed with pig blood is added. It’s so fragrant——
Hot dishes old man -
【Northeast】Sauerkraut, white meat and blood sausage
White meat blood sausage stewed with sauerkraut is a dish based on pig intestines, pork belly, sauerkraut and vermicelli. In the Northeast, after autumn, every family will buy a lot of cabbage and pickle it to make several jars of sauerkraut. During the long winter, sauerkraut soup, stir-fried or stuffed, is a common dish on every family table. If you add some blood sausage and cut some pork belly, then a bowl of white meat blood sausage Pickled cabbage soup, delicious soup and meat, not to mention how fragrant it is. My grandma made this delicious and later passed it on to my mother. Now I can also make this dish. It tastes like a monk. No matter how far away I am, I will miss this authentic hometown dish with the flavor of the New Year.
Hot dishes Home cooking -
Sauerkraut and White Meat Hot Pot
Sauerkraut and white meat hot pot is a traditional Northeastern dish. Sauerkraut is made from Chinese cabbage. It is slightly sour and refreshing. It can be used as stuffing for dumplings or hot pot. Use good bone soup or broth as the bottom of the pot, cut the pickled cabbage into shreds and put it into the pot to cook. Cut the mature white meat into thin slices and eat it in the pot. The sauerkraut is used to neutralize it, making it fat but not greasy. It best reflects the tenderness of the pork. There is also the unique blood sausage of the Northeast, which is also a treasure of hot pot, especially when paired with pickled cabbage and white meat, it has a unique taste. It is usually based on pork belly and pickled cabbage, and the dipping sauce is the same as that of mutton-shabu-shabu. The real Northeastern sauerkraut and white meat pot should also be added with blood sausage. In the winter in the Northeast, no one can live without it. The sauerkraut is crisp, tender, salty and sour, the pork is fat but not greasy, and the soup is white, salty and sour, fragrant and delicious.
Hot dishes Hot pot -
Chinese cabbage and blood sausage casserole
Learn how to cook Chinese cabbage and blood sausage casserole with Hot dishes and Home cooking.
Hot dishes Home cooking