Stewed white meat and blood sausage with sauerkraut

Sauerkraut stewed with white meat and blood sausage is the main vegetarian dish of Manchu. Manchu people live in the northeast of China, where winter is cold, and they have to live on the stripped vegetables stored in the cellar for half a year. Pickled sauerkraut is made by fermenting fresh vegetables in a jar in autumn, and it tastes sour. Stew, stir-fry, mix raw cold dishes, make soup, and make stuffing. Stewed pork with sauerkraut is a common dish of Manchu in the north. People in rural areas like to eat white meat and blood sausage sauerkraut on New Year's Day. In the northeast Manchu inhabited areas, there is a circular cave in the center of every kang table; Just can put down the horse spoon, put down a brazier on the kang table, and enjoy the sauerkraut in the horse spoon. In the cold winter, the whole family can eat hot meals. Stewed white meat and blood sausage with sauerkraut is a famous Manchu dish. You can also stew it in a casserole. Practice: Wash pig intestines with alkaline water or salt water, stir fresh pig blood, remove foam, add onion, ginger, garlic, salt, monosodium glutamate and other ingredients, then pour into pig intestines, cook and cut into sections; Boil pork belly tightly with boiling water, remove the floating foam and bloody smell, cook it with fresh water again, cut it into thin slices, and then put white meat, blood sausage and cut sauerkraut into a pot and stew it with fresh water for half an hour. Dip in chives, bean curd, sesame sauce and other seasonings when eating. Taste: This delicious northeast dish is most suitable for eating in winter. This dish is not greasy with white meat, and it is rich in nutrition.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)