Meat sauerkraut blood sausage is a traditional Manchu food and is generally loved by people of all ethnic groups. It is also a main dish for urban and rural residents to feast on relatives and friends after killing pigs. Pork belly, cut into thin slices, add underwater pan with finely chopped sauerkraut and add seasoning. After boiling, add the blood sausage that has been filled, cooked and cut into small pieces to make a dish. This dish is fragrant but not greasy, and its nutritional value is extremely high.
raw material:
Sauerkraut, pork blood, pork belly, salt, chicken essence, green onion, ginger, pepper, vermicelli.
Preparation Method:
(1) Cut the thin skin and tender fat pork loin meat or pork belly into pieces, put it into a pot of water, accompanied by green onions, ginger, large ingredients, peppercorns, salt, etc., after cooking, cut into thin slices, its meat is white and tender, so commonly known as white meat, - I originally did not like fat meat, I also fell in love with this bite.
(2) Take an appropriate amount of fresh pig blood, accompanied by seasoning, mix well with fresh soup, crush the blood cake by hand and pour it into the washed pig intestine, cook until it is tender and moderate, that is, it becomes a blood sausage. Once out of the pan, untie the ropes at both ends and cut into gold slices about 6 to 9 mm thick and serve. For cold food, white meat and blood sausage slices are served with garlic paste, leek flowers, and chili oil. When served hot, sauté the sauerkraut in a spoon, add the old soup, pork belly, blood sausage, vermicelli and seasoning, and simmer for 15 minutes. --Good complex process, food safety is very important.
This former farmhouse dish, transformed into a star hotel, Shenyang Traders Hotel's Chinese New Year's Eve rice can add a white meat blood sausage sauerkraut seafood hot pot, the picture to get no effort ah!
The above pictures are original and misappropriation is prohibited.
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