White meat sauerkraut blood sausage is a traditional Manchu food, which is generally loved by people of all ethnic groups. It is also a main dish for relatives and friends after the slaughter of pigs. Its full name should be "sauerkraut stewed white meat blood sausage". There is a famous Internet song in the northeast region, "Northeast people are living Lei Feng", the last sentence says: "Cuihua, sauerkraut!" Sauerkraut here refers to "sauerkraut stewed white meat blood sausage".
Royalties
Pork belly 1000 g
Pig intestine 1000 g
Pig blood 1000 g
Sour cabbage 250 g
seasoning
50 g salt; 20 g soy sauce; 5 g monosodium glutamate; 15 g garlic; 8 g cinnamon; 10 g sesame oil; 10 g broth; 8 g of sand kernels; 8 g of nutmeg; 8 g of cloves; 15 g of chili oil; 20 g of curd milk (red); 10 g of shrimp oil; 15 g of coriander;
Blood sausage preparation:
1: Add salt and vinegar to the pork intestines, stir to see the white foam, wash the white foam and dirt with water, and put them in the refrigerator box for use
2. Take the blood that flows out of the slaughter of the pig, sit clear twice, and separate the clear blood from the mixed blood
3, mixed blood and clear blood with water 125 ml each, large bone broth 10 grams, salt 10 grams, monosodium glutamate 1 gram, sand kernels, cinnamon, meat 20 grams; when using, you can first dissolve the bone broth in water, add together, so that the mix is more even
4, take the pig intestines out of the refrigerator, wash with water, one end with marlene tied well, from the other end of the blood, after irrigation, the mouth is pierced, and then from the middle, divided into two sections
Dish preparation
1: Boil the pot under water, cook for about 10 minutes, and see the blood intestine float up and fish out. Place in a cold water basin and cut the cooked blood sausage into 1.3 to 1.6 cm slices with a knife
2: Remove the outer layer of old leaves from the sauerkraut, wash and cut into thin strips
3: Combine the white meat (white meat), blood sausage, sauerkraut shredded vegetables, and cook for 3 to 4 minutes
4, dipping seasoning to eat: seasoning with soy sauce, leek flower sauce, chili oil, curd milk, garlic paste, shrimp oil, sesame oil, coriander powder synthesis
Tips
1. Pork with fresh and tender meat, thick and thin skin, bone and skin should be selected;
2. The roasted meat should be drained in water. Use hot water in winter and warm water in summer;
3, when the meat is cut into juice, cut from the outside to the inside while it is hot, cool it slightly back to the pot, and then change to another piece of hot meat to cut;
4, with pig blood flavor is good, enema, the blood stir up and down;
5, in addition to the leek flower when making leek flower sauce, add an appropriate amount of tender leeks, apples, pears, cucumbers, etc., fragrant and delicious, with unique flavor; make chili noodles with chili peppers, first use a clean cloth to wipe the dust, use scissors to cut into a fine circle, and fry the powder together into pepper oil, with a paste flavor;
6, the traditional production of blood sausages added is their own boiled bone broth, a long time, the heat is not easy to grasp; now it has rarely been used, it is recommended to use Angel bone soup, easy to use, natural, nutritious, healthy, very good to use;
7, the production process of blood sausage needs to be salted with 50 grams, vinegar 100 grams to remove white foam and dirt.
White meat preparation method:
1. Put the meat fork on top of the iron fork, grill over medium heat, bake the oil slick and bake the hair clean
2. After soaking the roasted meat in water for 10 minutes, brush it 3 to 4 times with a brush, brush to clean the pollution, and lift it to wipe the sewage
3. The skin of the meat is downward, boil the pot under water, after the water is boiled, move to the low heat and cook until it is six or seven mature, pull out the bones and bones, and then cook until it is cooked
4. Slice the cooked meat, each 1.3 to 16 cm long and 0.5 cm thick
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