Stewed pork sausage with sauerkraut(suan cai dun bai rou xue chang jing dian de dong bei nong jia sha zhu cai )

Stewed pork sausage with sauerkraut

Introduction:

"It's a classic northeast farmer's pig slaughtering dish, but I used a different method from the farmer's: the blood sausage is cooked separately, and it's not stewed with pickled cabbage and white meat. The pickled cabbage soup made in this way is not turbid and keeps a clear color. This delicious northeast farmhouse pig killing dish is most suitable for winter. It's not greasy with white meat, fragrant with blood and rich in nutrition. "

Production steps:

Step 1: prepare the ingredients.

Step 2: put water in the pot, add pork slices, bring to a boil, turn off the heat. Take out the pork slices and clean them.

Step 3: pour fresh water into the pot again, add blanched pork slices, dried Beiding, scallion, ginger and cooking wine, bring to a boil over high heat, then turn to medium heat and cook for 10 minutes.

Step 4: let cool to solidify the oil floating on the surface. Skim off the solidified oil, and the rest of the broth will not be greasy.

Step 5: soak pickled cabbage in clean water for 30 minutes or more, and then wash it 2-3 times after soaking, which can remove some sour taste. I don't like too sour taste. Squeeze the water out of the pickle by hand.

Step 6: put the sauerkraut into the pot, bring to a boil over high heat, turn to medium heat, add pepper powder, large meal powder, cinnamon powder and salt, and cook for 20 minutes.

Step 7: peel garlic, chop, add seafood sauce as dip.

Step 8: take another pot, put in the sausage, add water without sausage, boil water for a few minutes. The sausages were originally cooked, and then they were boiled with heat. Take out the sausage and cut it into sections. Sauerkraut soup and pork into a bowl, add a few pieces of sausage, dip in garlic sauce can open to eat it!

Materials required:

Northeast sauerkraut: moderate

Pork slices: moderate amount

Blood sausage: moderate amount

Dried bedin: right amount

Scallion: right amount

Ginger slices: right amount

Cooking wine: moderate

Pepper powder: right amount

Large powder: appropriate amount

Cinnamon powder: right amount

Salt: right amount

Garlic: right amount

Seafood sauce: right amount

Note: the time of blood sausage cooking should not be too long, otherwise it will not be tender and delicious.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Suan Cai Dun Bai Rou Xue Chang Jing Dian De Dong Bei Nong Jia Sha Zhu Cai