Sauerkraut, white meat and blood sausage

Main ingredients

300g sauerkraut

1 star anise

5g ginger

1 teaspoon chicken essence

1 blood sausage

5 grams green onion

2 teaspoons salt

500 grams of pork belly

How to make sauerkraut, white meat and blood sausage

1

Prepare onion, ginger and star anise

2

Put the blood sausage into the pot and cook for 10 minutes, take it out and cut it into slices

3

Prepare Northeastern sauerkraut

4

Cut the sauerkraut, wash it and remove the water

5

Cut the pork belly into small pieces and wash it, add star anise, green onion and ginger and boil it until medium cooked, skim off the floating water. fro

6

Take out the pork belly and cut it into thin slices, put it into the soup pot again, add the sauerkraut together, and cook again to make the sauerkraut delicious

7

After the soup is ready, add the cut blood sausage and serve out

Northeastern blood sausage dipped in garlic paste

Ingredients: One blood sausage, a little minced ginger , a little minced garlic, a little coriander, a little chives, a little salt, a little soy sauce, a little oil, a little pepper.

1. Prepare one blood sausage, as shown in the picture.

2. Prepare minced ginger and garlic, as shown in the picture.

3. Add pepper, salt, soy sauce and oil to make a juice and set aside.

4. Finely chop the coriander and chives, as shown in the picture.

5. Place the blood sausage slices on a plate, as shown in the picture.

6. Pour in the prepared juice and place them in the middle, as shown in the picture.

7. Place the blood sausage on a steamer, open the water, and steam the blood sausage for about 3 minutes, as shown in the picture.

8. Finally, after taking it out of the pot, sprinkle with chopped green onion and minced coriander and it is ready to serve.

Cold blood sausage

1. Put the fresh pig blood in a basin, add starch, refined salt, soy sauce, five-spice noodles, pepper noodles, minced green onions, minced ginger, MSG, and sesame oil and stir

2. Add a little salt and vinegar to the pig intestines and wash them thoroughly. After confirming that there is no leakage, tie one end and use a funnel to pour the mixed pig blood into the intestines. Do not fill it too much. If it’s too full, tie your mouth.

3. Fill the jars one by one and set aside. When the soup pot is 80% boiled, put the blood sausage into the pot, bring to the boil and cook over low heat until cooked

4. When the intestines float, prick them with a bamboo skewer to deflate them, and cook for about 20 minutes. Once cooked, remove and let cool, cut into 0.7 cm thick oblique blades, season with minced garlic, chive flowers, fermented bean curd, minced coriander, and chili pepper.

White meat blood sausage?

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

2. Clean the pig intestines, turn the skin inward, and tie one end tightly. ?

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