White Pork Chinese Sauerkraut

By VicentaLakin

White Pork Chinese Sauerkraut

Recipe Recommendations

  • streaky pork 250 grams
  • blood sausage a
  • sauerkraut 250 grams
  • pig large intestine a short
  • potato chips 100 grams
  • fungus 20 grams
  • day lily 20 grams
  • chicken skeleton a pair
  • onion appropriate amount
  • Jiang appropriate amount
  • aniseed appropriate amount
  • pepper appropriate amount
  • geranyl appropriate amount
  • sesame paste appropriate amount
  • SUFU appropriate amount
  • leek flower appropriate amount
  • garlic powder appropriate amount
  • soy sauce appropriate amount
  • sesame oil appropriate amount
  • salt appropriate amount

Steps for White Pork Chinese Sauerkraut

  • 1
    Wash the five-flower pork with clear water, put it into a pot of boiling water for 5 minutes, remove and cool, and slice it into slices
  • 2
    Slice the blood sausage; shred the pickled cabbage; blanch the pig's large intestine in a boiling water pot and slice it; soak the potato flour, fungus, and day lily in warm water.
  • 3
    Blanch the chicken skeleton in boiling water and cut into sections.
  • 4
    Put soybean oil into the pan until it is 80 minutes hot, add the aniseed, pepper, and fragrant leaves, fry until the aroma is fragrant, then add ginger and green onions, add chicken skeleton pieces, dried pork intestines, add a little water; add five-flower pork, pickled cabbage, vermicelli, fungus, day lily, and blood sausage. Add more water and cover the pan. After the pan is boiled, remove the cover and add salt, and you can use.
  • 5
    When eating, dip it in fermented bean curd, chive flowers, minced garlic, soy sauce, and sesame oil to mix well.

    • White Pork Chinese Sauerkraut Make Tips

    The pig's large intestine should be cleaned and add a little cooking wine when blanching water to eliminate the peculiar smell.

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