【Northeast】Pork belly, sauerkraut and blood sausage

Overview

[Pork Belly Sausage with Sauerkraut and Blood Sausage] is one of the most representative dishes of Northeastern cuisine. The sauerkraut is made from Northeastern cabbage that becomes sour through natural fermentation. The color is slightly yellow and translucent; the white meat is a large piece of pork belly with skin; the three flavors of fresh blood sausage are stewed together in a pot. The fat in the pork has been removed by the sauerkraut. The sauerkraut tastes appetizing, the pork belly is fat but not greasy, and the blood sausage is fresh and tender, very delicious

Tags

• hot dishes
• northeastern cuisine
• aniseed
• blood sausage
• cooking wine
• garlic
• onions
• pork belly
• sauerkraut
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients, shred the sauerkraut

   

2. 2 Add water to the pot, add the pork belly under cold water, beat off the blood after the water boils, and wash the pork belly

   

3. 3 Add water to the pot again, add pork belly, onions, ginger, garlic, peppercorns, cooking wine, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes

   

4. 4 When the time is up, remove the pork belly and cut into slices

   

5. 5 Add the sauerkraut into the broth

   

6. 6 Add pork belly slices, salt and simmer for 20 minutes

   

7. 7 During this time, slice the blood sausage

   

8. 8 Put the blood sausage into the pot. After boiling the pot, turn off the heat and serve. Serve with some minced garlic