Stewed sausages with sauerkraut(suan cai dun xue chang )

Stewed sausages with sauerkraut

Introduction:

"Every household in the north will store a lot of Chinese cabbage in winter, pickle some sauerkraut at home, and make some delicious pig killing dishes during the Spring Festival. This dish is most popular with the family."

Production steps:

Step 1: divide pickled cabbage into pieces, each piece is thin.

Step 2: cut the filament.

Step 3: knead sauerkraut, knead out sauerkraut water.

Step 4: frozen tofu.

Step 5: Blood intestines.

Step 6: cut large sections.

Step 7: separate pork from lean meat.

Step 8: set aside onion and ginger.

Step 9: heat the pan and add cool oil.

Step 10: add pepper and fry until fragrant.

Step 11: add onion and ginger, stir fry until fragrant.

Step 12: add the fat and stir fry out the oil.

Step 13: add lean meat and stir fry.

Step 14: add proper amount of soy sauce and stir fry.

Step 15: add sauerkraut and stir fry.

Step 16: stir fry the sauerkraut evenly over high heat, and turn the sauerkraut color, about 10 minutes.

Step 17: cover the pickled cabbage with water.

Step 18: cover the pot and boil the soup.

Step 19: add frozen tofu and salt.

Step 20: add the sausage and turn it gently.

Step 21: stew until the sauerkraut is soft and rotten.

Step 22: finished product drawing

Materials required:

Frozen tofu: 1 piece

Pork: 100g

Blood sausage: 1

Sauerkraut: 1

Oil: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Scallion: right amount

Water: moderate

Ginger: right amount

Note: after cutting pickles, knead water. Saute sauerkraut for 10 minutes and add water.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Suan Cai Dun Xue Chang