Boiled White Pork with Blood Sausage

Boiled White Pork with Blood Sausage

　　The legend of blood sausage with boiled white pork says that this dish was originally offered to the gods by the Manchu people during ancestral worship and vow-making ceremonies. It has now become a distinctive and beloved delicacy enjoyed by both refined and common tastes among the Manchu. The preparation involves first selecting fresh pig's blood and intestines.

　　The blood is mixed with a small amount of chopped green onions, garlic, minced ginger, Sichuan peppercorn powder, salt, soy sauce, monosodium glutamate, and other seasonings, stirred well, and then poured into cleaned pig intestines. Meanwhile, selected fatty pork with skin (which may also have a slight amount of lean meat) is placed in a pot of cold water and boiled until about 80% cooked. It is then removed and sliced into thin pieces—these slices are white, smooth, and tender. The sliced blood sausage and pork are then added to a pot of sauerkraut along with seasonings and an appropriate amount of starch, and brought to a boil. When served, the pork is rich but not greasy, the sausage is tender and aromatic, the soup and dish are delicious, and the meal is highly nutritious.