Sauerkraut Fat Sausage Duck Blood Pot
Ingredients: bean paste,soy sauce,salt,beer,coriander,pig large intestine,pepper,white sugar,sesame oil,onion,garlic,duck blood,red pepper,flour,chicken powder
Recipe Recommendations
- pig large intestine appropriate amount
- duck blood appropriate amount
- beer appropriate amount
- flour appropriate amount
- coriander appropriate amount
- onion appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- soy sauce appropriate amount
- bean paste appropriate amount
- white sugar appropriate amount
- pepper appropriate amount
- chicken powder appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- hot and sour
- pot
- an hour
- simple
Steps for Sauerkraut Fat Sausage Duck Blood Pot
1
Ingredients: pork large intestine, duck blood, shredded cabbage, coriander, onions, garlic, red pepper, beer, flour seasoning: 1 tablespoon soy sauce, 1 tablespoon of sugar each, 2 tablespoons of bean paste, a little pepper, chicken powder each, 1 tsp of salt, 1 tsp of sesame oil 1 tsp
2
Add flour and beer to the fat sausage, rub it inside and outside to remove the fishy smell, and then rinse it with clean water repeatedly.
3
Change the processed fat sausage into slices.
4
Put the pan on fire, add ginger slices and cooking wine to boil, add in the fat sausage and blanch, remove and drain.
5
Cut duck blood into strips, blanch in boiling water, remove and drain.
6
Sauerkraut shreds soaked in water reserve; garlic, onion, ginger minced, fresh pepper, dried pepper cut into small pieces reserve.
7
Place the pan on fire, pour the oil and heat it, saute the chives, ginger, garlic, and dried and fresh peppers.
8
Add shredded cabbage, fat sausage, and duck blood in turn and stir-fry for a while.
9
Add soy sauce, white sugar, bean paste, pepper, chicken powder, and add appropriate amount of water.
10
Change to a casserole, cover, and simmer over low heat for 20 minutes, sprinkle with minced coriander and drizzle with sesame oil.