Sauerkraut and white meat and blood sausage is a traditional dish in Northeast China, with a long history and profound cultural heritage. This dish is popular for its unique sauerkraut aroma, delicious blood sausage texture, and mellow broth. So, how can you make a better tasting sauerkraut white meat and blood sausage?
First of all, material selection is the key. Use fresh pork, pig's blood and high-quality sauerkraut. Pork should be made of fat and lean parts, so that the stewed meat will be more tender. Pig blood should be fresh and free of impurities to ensure the taste of the blood sausage. For sauerkraut, you should choose high-quality sauerkraut with bright green color and strong smell, so as to ensure the taste and texture of the stewed sauerkraut white meat and blood sausage.
Secondly, it is necessary to pay attention to skill when making blood sausage. Add the pig's blood to an appropriate amount of salt, peppercorn noodles and minced green onion and ginger, stir well, and pour it into the casing, taking care not to fill it too tightly or too loosely. Then put it in boiling water to cook, and when cooking, you should master the heat, and it should not be too tender or too old. After cooking, take it out and let it cool, cut it into thin slices and set aside.
During the simmering process, pay attention to the heat and time. First, cut the pork into cubes and stir-fry until fragrant, then add an appropriate amount of water and sauerkraut to simmer together. Pay attention to the heat, not too big or too small, so as not to affect the taste. At the same time, it is necessary to add an appropriate amount of salt, monosodium glutamate and other seasonings according to personal taste to adjust the taste.
Finally, before eating, put the blood sausage and sauerkraut white meat together in the pot and cook it again. This time the cooking time should not be too long, so as not to lose the taste of the blood sausage and sauerkraut. At the same time, you can sprinkle some chopped coriander and chili oil before serving to increase the aroma and taste of the dish.
In short, to make a better sauerkraut white meat blood sausage, you need to choose fresh ingredients, master the skills of making blood sausage, pay attention to the heat and time, and cook it again before eating. Only in this way can the taste and texture of this dish be guaranteed, and people can taste the unique charm of Northeast cuisine.