White meat and blood intestines

1. Prepare materials

2. Put the whole pork belly into cold water and blanch it for a while. Once the water boils, it can be taken out

3. Put the tendons in cold water for a while

4. Slice the hind meat into slices

5. Slice the blood intestine, don't cut it too thin, the blood will scatter

6. Put pickled Chinese cabbage, pork, anise, onion and ginger into cold water, boil over high heat, and add thirteen spices

7. Add a small amount of soy sauce, cover the lid and cook. Bring to a boil on high heat, then turn to low heat and cook for 30 minutes

8. Put in the blood sausage and cook for another 10 minutes. Serve immediately after serving

9. One of the specialty dishes in Northeast China

10. Eating white meat and blood sausage with garlic paste is the best match! You can also eat it with Fermented bean curd and mahjong, which is also very delicious!