Chinese Food
Stewed pork with sauerkraut and sausage
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The authentic northeast people can't resist the smell of stewed pickled vegetables. If they smell the taste of pickled vegetables, their hard hearts will immediately become the children of the distant northeast family. Especially in the rural areas of Northeast China, the new year's pass is coming. The fat pigs are all around. Kill a new year's pig. Cut the bones and cut the meat. Wash the intestines and fill the blood. Cut the firewood in a big pot. Cut up several pickles and stew them together. It's steaming. The smell is half a village. That's a tempting one. This dish is also called pig killing dish in Northeast China.
Cooking ingredients
Cooking Steps
Step1:Take a northeast pickle. It's pickled with Chinese cabbage. It's a complete process. It takes a long time. Most of the pickled shredded vegetables on the market are made of cabbage. They're not delicious. If you want to buy the whole pickled vegetable, you need to buy it.
Step2:It's skillful to cut pickles. Because the dish is too thick, you should take a picture first and then use a knife to slice in the middle.
Step3:Take care of the dishes. Pile them together. Shred them. Be more careful.
Step4:Cut the shredded pickles in the water. Remove the taste of the pickled water.
Step5:Dry and set aside.
Step6:The neck bone, the streaky pork flying water into the pot adds the prickly ash, the big material, the cooking wine stews.
Step7:Stew the bone and meat until half cooked.
Step8:Stew the onion and ginger over low heat for 40 minutes.
Step9:In the process of stewing pickles, prepare other ingredients. First, mix garlic, soy sauce and sesame oil into a bowl of dipping ingredients.
Step10:Blood intestine section. Not too thick. The best way to cut blood intestines is to use a sharp knife. Use your left fingernail to hold the hypodermic knife to cut the blood intestines. Only in this way can you prove that the blood intestines are complete without peeling.
Step11:When the streaky pork is boiled and rotten, take it out and cut into thick slices.
Step12:After the pickles are stewed, open the lid, add salt and chicken essence to taste first, then spread the cut streaky pork and blood sausage on the stewed pickles. Close the lid and boil. Turn off the heat and simmer for two or three minutes.
Step13:Take off the lid. The blood intestines will change color and contract into small bowl shape. It's OK.
Step14:The blood intestines are tender at this time. Eat first.
Step15:The pork is just out of the pot. It's called fragrant when it's dipped in garlic sauce.
Step16:The taste of pickled vegetables just helps to relieve the greasiness of meat.
Step17:With a bowl of rice. It won't move.
Cooking tips:1. Pickled cabbage is a home-made dish in Northeast China. It's necessary for every family. It's different from southern pickled cabbage. It's pickled with Chinese cabbage. It takes a while to buy Chinese cabbage in late autumn and pickle pickled pickled pickled pickled cabbage in winter. 2. Stewed pickles must have oil and water, so they are usually stewed with bones. 3. Stew the pickles for a long time. They are soft and rotten. 4. The sausage is half cooked, so it can't be stewed for a long time. It's hard to eat when it's old. Just start the pot, turn off the heat and simmer for a while, as long as it changes color and shrinks. There are skills in making delicious dishes.
