Ingredients: Braised pork ribs, sauerkraut and blood sausage.

Accessories: oil, salt, vinegar, ginger slices, onion foam and ginger foam

step

1. Slice into pieces like this and cut into filaments;

2. First, blanch the big bones and ribs with boiling water to remove blood foam, then add ginger slices, add bones, drop a few drops of vinegar and simmer on high fire, then change to low heat;

3. Heat the oil pan, add onion, ginger, foam and saute;

4. Pour in sauerkraut and fry for about five minutes;

5. Pour the fried sauerkraut into 1, cover it with high fire and simmer slowly instead of low fire;

6. After stewing for 3 hours, add salt and stir evenly.

7. Cut the blood sausage and put it in a plate. Pour the hot sauerkraut soup on the blood sausage and eat it.

Tips:

1, the finer the sauerkraut, the better. The longer the stew, the better, but be sure to simmer it slowly with a small fire.

2. When stewing sauerkraut, you must put the water in place once, and never add water in the middle, otherwise it will seriously affect the taste of the dish;

3. When cooking this dish, you don't need to add other seasonings, so the original flavor is good;

4, the blood sausage itself is cooked, no need to stew, pouring the soup directly only plays a heating role, if it is stewed in the pot, it will affect the appearance and taste of the dish, and the more tender the pig blood is, the more delicious it is.