Sauerkraut, white meat and blood sausage (pork-killing vegetables)

Manchu traditional food, it was also used as a sacrifice in the old days. Sauerkraut, white meat, and blood sausage are the three musketeers of Northeast home cooking, an unbeatable combination.

Ingredients:

Appropriate amounts of sauerkraut, pork blood, pork belly, refined salt, chicken essence, green onions, ginger, pepper and vermicelli.

Preparation method:

(1) Cut the thin-skinned and tender pork loin or pork belly into pieces, put them into a pot of water, and serve with green onions, ginger, and garlic. It is cooked with ingredients, pepper, salt, etc. and then cut into thin slices. Its meat is white, fat and tender, so it is commonly called white meat.

(2) Take an appropriate amount of fresh pig blood, add seasonings, mix well with fresh soup, crush the blood cake with your hands and pour it into the washed pig intestines, cook until tender and tender. Serve as blood sausage. After taking it out of the pot, untie the ropes at both ends, cut into money slices about 6 to 9 mm thick, and serve.

(3) When served cold, serve white meat and blood sausage slices with minced garlic, chive flowers, and chili oil. When serving hot, stir-fry the sauerkraut in a spoon, add the old soup, pork belly, blood sausage, vermicelli and seasonings, and simmer for 15 minutes.

White meat blood sausage

Ingredients:

One side of fresh pork belly with skin, 500 grams of pig intestines, and 1,000 grams of fresh pig blood.

Production process:

1. Burn the skin of pork belly with the skin facing down over an open flame, soak it in warm water for half an hour, scrape off the charred skin, and put it in a boiling water pot Bring to a medium boil, cook over low heat, remove the ribs while hot, let cool, then cut into thin slices and serve on a plate.

2. Clean the pig intestines, turn the skin inside out, and tie one end tightly.

3. Clarify the fresh pig blood, add 1/4 of the water, salt, monosodium glutamate and seasoning noodles made of amomum villosum, cinnamon, cinnamon, purple Kouhi, and cloves to the upper serum, stir well, and pour Put the pig intestines in a pot, tie and seal tightly, put in a pot of boiling water and cook over low heat until it emerges, take it out and let it cool, slice it into slices, blanch it in a pot of water and drain it into a soup bowl, add chopped green onion, shredded ginger, MSG and other seasonings and broth, and then Serve with white meat.