When it comes to home-cooked stew, sauerkraut must be essential. Materials required for blood sausage with pickled cabbage and white meat: northeast pickled cabbage 1 tree, pork belly 500g, frozen tofu 1 block, blood sausage 1 root, 3 tablespoons of lard, onion 1 segment, 3 slices of ginger, 2 cloves of garlic, appropriate amount of pepper, and aniseed/kloc-0.

Practice steps:

1. Put the frozen tofu in cold water in advance and thaw naturally at room temperature. After thawing, squeeze the frozen tofu to remove water for use. This will dehydrate the frozen tofu. Frozen tofu is like a sponge, squeezing out the water and stewing it in the soup, which can absorb the fragrance of the soup and make the tofu more tasty.

2. Add water to the pot, add pork belly in cold water, boil for 5 minutes, skim the floating foam and remove the pork belly.

3. Add water to the pot again, add ginger slices, onion, pepper, aniseed and cooking wine to boil, add pork belly to boil over high heat, and turn to low heat for about half an hour.

4. In the meantime, slice the thick part of the pickled cabbage, then cut it into filaments with a knife, wash it in clean water, and take out the clean water for later use.

5. When the time is up, add lard to the pot and heat it. Add sauerkraut and stir-fry for a few minutes, then pour the pork belly soup.

6. Cut the cooked pork belly into pieces, put the pork belly in the pot, then add the frozen tofu, bring it to a boil with high fire, turn to low heat and continue cooking for 30 minutes.

7. When the time comes, add salt to taste, put the blood sausage in, boil it, turn off the fire, and take it out. Cut the garlic into powder, add soy sauce to make garlic sauce, serve it with the dish, and dip it in pork belly and blood sausage for use.