White meat and blood sausage is one of the specialties of the Northeast. Many Northeasterners actually love this dish. In fact, it is very simple to make white meat blood sausage. First, we have to prepare the corresponding ingredients, prepare 100 grams of sauerkraut, 20 grams of pork belly, and then prepare 20 grams of blood sausage. Then we need to prepare some auxiliary ingredients, such as appropriate amounts of star anise, ginger, thirteen spices, green onions, minced garlic and soy sauce.

After preparing these materials, we can start cooking. Put the prepared pork belly into cold water to wash it, then blanch the water in the pot and wait until it is in the pot. After the water boils, we can take out the meat. The meat taken out of the pot should be soaked in cold water, and then we can cut the pork directly into slices. Next we need to process the blood sausage. You can directly cut the blood sausage into slices, but be sure not to cut it too thin, otherwise the blood will definitely disperse.

Prepare a pot, add an appropriate amount of cold water to the pot, then put all the pork belly, sauerkraut, green onions, ginger and star anise, and then burn it directly over high heat. After the fire boils, add it to the pot. Add appropriate amount of thirteen incense inside. At this time, we put the cut blood sausage into the pot and continue to cook it over high heat for about 10 minutes. After 10 minutes, we can take it out of the pot directly. Garlic paste should be an essential condiment when eating this delicacy. Of course, we can also consider using curd instead of minced garlic. It mainly depends on personal taste.

In fact, in general, the preparation of this delicacy is quite simple, and the process is not particularly complicated. It can be made in about an hour. If you really don’t know what to eat when you are at home, you might as well try it yourself. When making this delicacy, you can add some different condiments according to your personal taste. For example, if you like spicy food, you can add a little pepper.