[northeast] sauerkraut, white meat and blood sausage-You Are Foodie

By Sabina
81

[northeast] sauerkraut, white meat and blood sausage

Stewed white meat and blood sausage with pickled cabbage is a dish based on pig intestines, pork with five flowers, pickled cabbage and vermicelli. In Northeast China, after autumn, every family will buy a large amount of cabbage to pickle a few jars of pickled cabbage. In the long winter, pickled cabbage soup, fried or stuffed with stuffing is a common dish on every family table. If you add some blood sausage and cut some streaky pork, the bowl of white meat blood sausage pickled cabbage soup will be delicious to eat meat, not to mention how delicious it is. Grandma made it delicious, and later passed it on to my mother. Now I can also make this dish. It can taste like a monk, no matter how far away it is, They will miss this authentic hometown food, which has the flavor of new year.

Main Ingredients

Auxiliary Ingredients

Step 1 . Onions, ginger, anise ready

Step 2 . Put the blood sausage into the pot and cook for 10 minutes. Remove it and cut it into pieces

Step 3 . Northeast pickled cabbage ready

Step 4 . Cut pickled cabbage, wash and remove water

Step 5 . Cut streaky pork into small pieces and wash it. Add anise, onion and ginger into the water and cook it for eight minutes. Skim the foam

Step 6 . Take out the streaky pork and cut it into thin slices, put it into the soup pot just now again, put the pickled cabbage together, and cook it again to make the pickled cabbage tasty

Step 7 . After the soup is ready, put it into the cut blood intestines and serve it out

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