Main ingredients: one sauerkraut, three or four pieces of pork neck bone, one piece of pork pork pork, one section of sheep blood sausage, half a large onion, a small piece of ginger, pepper, seasoning moderate, a spoonful of cooking wine, salt, chicken essence moderate.

1, sauerkraut shredded, soaking water, to remove the flavor of the pickling water.

2, dry water reserve.

3, neck bone, pork into the pot with pepper, seasonings, cooking wine stew.

4, bones and meat stewed until half-cooked into the shredded cabbage.

5, put onion and ginger cover and simmer for forty minutes.

6, stewed sauerkraut in the process of preparing other ingredients, first with minced garlic, soy sauce, sesame oil to mix a bowl of dipping sauce.

7, blood sausage slices, not too thick.

8, pork boiled and pulled out, cut thick slices.

9, sauerkraut stew, open the lid, first add salt and chicken seasoning, and then cut the pork and blood sausage spread on the stewed sauerkraut, cover the lid and cook on high heat, turn off the fire and simmer for two or three minutes.

10, uncovered, blood sausage discoloration shrinkage into a small bowl, it can be.

11, finished picture.