Northeast Pig Cuisine
One dish is a dish that we Northeastern people eat more often, especially our favorite in winter. Recently, it has rained heavily every day in Shenyang and the temperature has not been so high, so let's make it. The most important thing is that my husband loves it, haha. And it's simple, just put it in an electric pressure cooker and wait for time. The pictures I took are not good. I took them on the phone at night. Everyone can just watch the steps.
Recipe Recommendations
- ribs 1 kg
- sauerkraut 1 bag
- blood sausage appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- laver appropriate amount
- shisanxiang appropriate amount
- salt appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- Meat boiling package appropriate amount
Steps for Northeast Pig Cuisine
1
First put the ribs in clear water and bring to a boil.
2
After boiling, remove the pork ribs and rinse the foam on top with the help. Put appropriate amount of hot water in the electric pressure cooker, and put a small bag of pork ribs, ginger, cooking wine, and meat sauce into the electric pressure cooker.
3
Cover the pan and simmer for thirty minutes.
4
Cut the blood sausage into slices one centimeter thick.
5
Wash the pickled cabbage and dry the water. Put the seaweed and chopped green onion in the pickled cabbage for a while.
6
Prepare a bowl of garlic sauce.
7
Open the lid after thirty minutes.
8
Put sauerkraut, seaweed, and chopped green onion in an electric pressure cooker, and add appropriate amount of salt, appropriate amount of monosodium glutamate, and appropriate amount of thirteen spices.
9
Stir with a spoon, or it will not be salty or uneven.
10
Cover and simmer for twenty minutes.
11
Wait until the pot is boiled, open the lid and put the blood sausage in. Don't wait long, it will be ready after the blood sausage changes color for about a minute.
12
Finally, it was taken out of the pot, served with garlic sauce, and started to eat. My husband was waiting on the side, haha.Northeast Pig Cuisine Make Tips
1. When choosing ribs, you don't have to choose ribs. Not to mention that the ribs don't like to produce oil, and the soup will taste bad. 2. You can choose a faster knife to cut blood sausage. My knife is not very fast, and my hand for cutting vegetables is not good either. Haha, what a joke. 3. You must wait all the time for this dish to make the ribs and sauerkraut all smooth. If it is hard, it will not taste good.