Materials: half a piece of pickled cabbage, half a piece of pig blood sausage, pig large intestine 150g, pig bitter intestine 150g, pig liver 150g and pig blood neck meat 100g.

Accessories: oil, salt, pepper and aniseed, onion and ginger.

1, prepare materials. These ingredients can be purchased directly from cooked pork, pig blood sausage, pig large intestine, pig bitter sausage and pig liver in the market, or they can be purchased from raw products and processed by themselves.

2. Wash the cut sauerkraut twice with cold water, remove and drain, slice the cooked pork blood neck, pork liver, blood sausage, bitter sausage and large intestine respectively, and chop the onion and ginger.

3. Add the right amount of oil to the wok, saute the pepper aniseed, remove and throw it away, saute the chives and ginger, and add the sauerkraut to stir well.

4. Add all materials except pig blood sausage and stir well.

5, add the right amount of water, boil the fire, simmer slowly, and let all the ingredients stew slowly.

6, add blood sausage fire stew for about 5 minutes, add salt to taste.

7, pot loading.