Northeast sauerkraut can be made into pork sauerkraut stewed with blood sausage, which is very delicious. After a pot of stew, the stomach is warm. First, cut the pork and blanch it, then wash the sauerkraut, squeeze out the water, then cook the sliced sauerkraut together, then cut the blood sausage, put it in, add a little vermicelli and add seasonings. The specific steps are as follows:

Step 1, cut the pork with skin into pieces first, and it is better to be thinner.

Step 2, put the sliced pork and the stew bag together in 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 the water boils; What I use here is a clay pot with a capacity of 2.5L, which has a very good effect of heat preservation and heat collection. The stew is very suitable and the size is just right for our family.

Step 3: Cover the pot, cook the meat slices for about 15 minutes, and then take out the stew.

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 minutes.

Step 6, cut the blood sausage into small pieces with a thickness of about 1CM.

Step 7: After the sauerkraut is cooked, put the cut blood sausage in the pot, add salt after boiling, and stew for about 3 minutes. The blood sausage is easy to cook.

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

Step 9: After the pot boils again, add white pepper to taste, then add chopped chives and garlic, and the dish is ready.

Step 10, put the pan on the table, ready to eat. I also made some garlic paste and chopped chives, put them in a small plate, add soy sauce, balsamic vinegar and dried Chili to make a juice, and dip the blood sausage and meat slices in this juice to eat better.