Raw materials: 200g pork, 500g sauerkraut, a handful of sweet potato vermicelli, 500g pork sausage, stewed meat package 1, onion and ginger cooking wine, salt, white pepper, chives and garlic;

Recipe making process:

Step 1: cut the pork with skin into pieces, preferably thinner;

Step 2: Put the sliced meat together with the stewed meat package (marinade package) into the pot, add water, pour a small amount of onion and ginger cooking wine after boiling, and skim off the floating foam with a spoon after boiling; I use a 2.5L clay pot here, which has a very good heat preservation and heat collection effect. The stew is very suitable, just the right size for our family.

Step 3: cover the pot, cook the meat slices for about 15 minutes, and then take out the stew bag;

Step 4: Wash the shredded sauerkraut with clear water several times, squeeze out the water every time, then add water to clean it, wash off the pickled sauerkraut with water, and finally squeeze out the water for later use;

Step 5: After the sliced meat is cooked, put the shredded sauerkraut into the sliced meat soup, stir well, cover the pot and stew for about 10 minute;

Step 6: cut the blood sausage into small pieces with a thickness of about1cm;

Step 7: after the sauerkraut is cooked, put the cut blood sausage into the pot, add salt after boiling, stew for about 3 minutes, and the blood sausage will be cooked;

Step 8: soak soft sweet potato vermicelli in hot water in advance, because it is already very soft and should not be cooked for a long time, so I put it here at the end;

Step 9: After the pot is boiled again, add white pepper to taste, then add chopped green onion and minced garlic, and the dish is ready.