Sourbish blood sausage
By VicentaLakin
The sour cuisine is made of pig intestines, poached pork, sour vegetables and fans. In the northeast, after the fall, each home buys a lot of pickles of pickles, a long winter season, or sour soup, or fried or covered, which is common on every family table, and if you add some blood intestines, cut some bouquets, a bowl of white blood intestines, a bowl of sweet soup, not to mention the fragrances, and Grandma cooks this and then sends it to Mom, and now I'm going to make it, and it tastes like home, and wherever it may be, you'll miss the home food。
Recipe Recommendations
- sauerkraut 300 grams
- octagonal one
- Jiang 5 grams
- chicken essence 1 teaspoon
- blood sausage 1 piece
- onion 5 grams
- salt 2 teaspoons
- pork belly 500 grams
- sour and salty
- stewed
- half an hour
- ordinary
Steps for Sourbish blood sausage
1
Onions, ginger, horns
2
The intestine boiled in the pot for 10 minutes and cut in pieces
3
Northeast sour
4
Cut the sour and wash the water
5
Five flowers cut small pieces clean, eight horns, onions, ginger water boiled in eights, leaving the fumes behind
6
We'll cut the bouquet out and put it in the soup pan
7
When the soup is ready, it's coming out of the flesh