Recipe 1 of garlic blood sausage,

Ingredients

"1/4 piece of tofu", minced garlic, "1 squid", "1/3 onion" ", "1/6 carrot", "1 handful of chives", "appropriate amount of sesame oil", "appropriate amount of salt", "appropriate amount of pepper", "appropriate amount of sauce",

Method

1: First crush the tofu with the back of a knife, then scoop out the squid's internal organs, remove the squid's skin, and chop the squid's feet into small pieces.

2: Mix chopped onions, carrots, leeks, mashed tofu, and minced squid feet, and season with sesame oil, salt, and pepper.

3: Stuff the filling prepared in step 2 into the body of the squid.

4: Use a pointed stick like a toothpick to sew the opening of the squid body so that the filling does not leak out, then put the whole squid into the steamer and steam it for 10 minutes.

5: Pour the sauce (2 tablespoons each of soy sauce, maltose, cooking wine, 1 teaspoon oyster sauce, 1 cup water, appropriate amount of pepper) into the soup pot, and then put the steamed squid on top. Marinate until the squid skin turns the color of the sauce.

6: Serve.

Method 2,

Ingredients

Ingredients: minced garlic, a big bone stick, a piece of pork belly, a piece of blood sausage, appropriate amount of filtered water

Seasoning: cooking wine, pepper, Sichuan pepper powder, aniseed, green onion, ginger slices, salt,

Dipping: garlic paste, soy sauce, sesame oil

Method

1. Soak the big bone sticks and pork belly in bleeding water and wash them clean;

2. Soak the blood sausage in cold water;

3. Cut the sauerkraut into shreds and set aside;

4. Use a filter kettle to filter the water;

5. Pour the large bone sticks and pork belly into the pot under cold water, skim off the foam, take them out and let them cool for a while before rinsing them;

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6. Pour filtered water into the pressure cooker;

7. Add large bone sticks and pork belly;

8. Add cooking wine, pepper, Sichuan pepper powder, scallions, Bring the ginger slices and aniseed to a boil over high heat without pressure first, then turn to medium heat and cook for 10 minutes;

9. Take out the pork belly and continue cooking the large bone stick under pressure for 20 minutes;

10. Pour the bone soup into the stew pot and add the shredded pickled cabbage;

11. Cut the pork belly into slices and add it too;

12. Add again Add the blood sausage cut into small pieces, simmer for half an hour to 1 hour, and season with salt.

13. Chop the garlic into mince, add soy sauce, and some sesame oil to make a dipping sauce. It is essential for eating this dish. It can be used to dip sauerkraut, meat slices, and blood sausage. It is a delicious dipping sauce. The more delicious you eat! Have you ever heard of the saying “if you eat meat but don’t eat garlic, your nutrition will be reduced by half”? So you must eat meat with garlic!

Tips

1. Remember to ask the stall owner to cut the big bone stick in half before taking it home, otherwise you will not be able to cut it into two pieces unless you have a machete;

2. Pork belly must be used to stew sauerkraut. If there is no bone broth, it should be fatter;

3. Don’t wash the sauerkraut too many times, otherwise it will be tasteless. I usually start with Take the sauerkraut out of the vat, rinse it, cut it into shreds and wash it again, once or twice;

4. Be sure to use filtered water to cook bone broth when stewing this dish. The chlorine in tap water smells very strong. It will affect the taste of the dish. If it happens to happen that someone has just sprinkled chlorine, it will be even worse...

5. Well, the more the sauerkraut is stewed, the better it tastes. This is why this dish is the second meal. It tastes better than the first meal, so if you have time, simmer it for a while.