Revised White Meat Blood Sausage with Pickled Cabbage

Boil the pork with scallions, ginger, and Sichuan pepper water for 20 minutes.

Let it cool and set aside.

Slice the pork thinly.

Prepare the blood sausage in advance, blanch it in boiling water for five minutes, then soak it in cold water for one minute; it won't break apart when cutting.

The longer this dish stews, the more delicious it becomes. Many people like to eat tender blood sausage, so leave them half and just blanch it before eating.

Wash the pickled vegetables thoroughly and then cut them into shreds.

Add more base oil, the pickled vegetables absorb the oil, sauté the pickled vegetables with the fragrance of green onions and ginger, and stir-fry the pickled vegetables until the moisture is gone.

Just fry the pickled vegetables in oil, then add water or bone broth and simmer for 40 minutes.

Add pork belly, half a piece of bouillon cube, salt, and white pepper. Then simmer for another 40 minutes.

Move it into the hot pot, add the blood sausage, and let it bubble while eating. I like to eat well-cooked blood sausage because I find it chewy.

Mashed garlic seasoned with Supreme Soy Sauce made into garlic paste, eaten with blood sausage and white meat, very fragrant and tasty.

With a bowl of rice, a plate of peanuts, and a sip of liquor, I am a Northeastern wife. This dish has been modified according to my own taste. Foodies who, like me, love to eat traditional blood sausage should not miss it.