It is a classic pig pig dish for farmers in Northeast China, but I used a different method from the farmers: the blood sausage is cooked separately and not stewed with the white pork with pickled cabbage. The pickled cabbage soup produced in this way is not turbid and maintains a clear color.
This delicious Northeast farmhouse pig killing dish is most suitable for eating in winter. This dish has white meat that is not greasy, has a delicious blood sausage and is very nutritious.
Stewed white meat and blood sausage with pickled cabbage
By MaddisonRyan
Recipe Recommendations
- pork belly slices appropriate amount
- blood sausage appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- cooking wine appropriate amount
- pepper powder appropriate amount
- cinnamon powder appropriate amount
- salt appropriate amount
- garlic appropriate amount
- seafood soy sauce appropriate amount
Steps for Stewed white meat and blood sausage with pickled cabbage
1
Prepare raw materials.
2
Put water in the pan, add pork belly slices, bring to a boil, and turn off the heat. Remove the pork belly slices and clean them.
3
Pour fresh water into the pot again, add the scalded pork belly slices, diced scallops, green onion slices, ginger slices, and cooking wine, bring to the boil over high heat, and cook for 10 minutes.
4
Let it cool to solidify the oil floating on the surface. Skim off the solidified layer of oil, and the remaining broth will not be greasy.
5
Soak sauerkraut in clear water for 30 minutes or more, and wash it 2-3 times after soaking. This can remove some of the sour taste. I don't like the taste that is too sour. Squeeze out the water from the pickled cabbage with your hands.
6
Put the pickled cabbage into the pan where the pork belly is cooked, bring to a boil over high heat, turn to medium heat, add the pepper powder, aniseed powder, cinnamon powder and salt, and cook for 20 minutes.
7
Peel the garlic, chop it up, and add seafood soy sauce as a dip.
8
Take another pot, add the blood sausage, add water to cover the blood sausage, boil the water, and cook for a few minutes. The blood sausage is originally cooked, but it is heated again. Remove the cooked blood sausage, let it cool for a while, and cut it into sections. Put the pickled cabbage soup and pork belly into a bowl, add a few slices of blood sausage, dip it in garlic sauce, and start eating!Stewed white meat and blood sausage with pickled cabbage Make Tips
The blood sausage should not be cooked for too long, otherwise it will not be tender and delicious.