One of the Northeast specialties


40g blood sausage
40g pork (back elbow)
60g pickled cabbage
2 octagons
1 small scallion
3 slices of ginger
Proper soy sauce
Proper amount of thirteen incense
Appropriate amount of mashed garlic


Step 1
Prepare materials

Step 2
Blanch the whole hind meat in cold water. The water boils and you can take it out

Step 3
Put it in cold water

Step 4
Slice the back meat

Step 5
Slice the blood intestines. Don't cut them too thin. The blood will disperse

Step 6
Put sauerkraut, pork, star anise, onion and ginger into cold water, boil over high heat, and add thirteen spices

Step 7
Add a small amount of soy sauce, cover and cook. Bring to a boil over high heat, turn to low heat and cook for 30 minutes

Step 8
Add blood sausage and cook for another 10 minutes. Serve immediately

Step 9
It's best to eat white meat, blood sausage and mashed garlic. You can also eat it with fermented bean curd and mahjong. It's also very delicious.