所需食材
- 五花肉300g
- 血肠150g（可省）
- 酸菜300g
- 宽粉条50g（泡软）
- 葱段
- 姜片
- 八角2颗
- 生抽2汤匙
- 盐适量
- 白胡椒粉少许；食用油少许
食材准备
- 五花肉冷水下锅，加葱姜、料酒，煮30分钟至熟，捞出晾凉切片；留汤备用
- 酸菜洗净、挤干水分，切丝；宽粉条提前泡软
烹饪步骤
- 炒酸菜：锅中少油，下酸菜丝中火翻炒3-4分钟，炒出酸香味。
- 加汤：倒入煮肉的猪肉原汤（或清水），加葱段、姜片、八角，大火烧开。
- 下料：放入五花肉片和泡软的粉条，小火炖15分钟让食材充分吸味。
- 加血肠：如用血肠，切片后放入，小火煮5分钟（血肠容易碎，不要久煮）。
- 调味：加生抽、盐、白胡椒粉调味，出锅时汤汁清澈略酸鲜即可。
小贴士
- 杀猪菜是东北过年传统菜，原本是杀猪后用新鲜猪肉和下水做的大锅菜
- 酸菜要选发酵充分的，颜色偏黄、酸味浓的才好吃
- 猪肉原汤是精华，不要扔掉
Ingredients
- 300g pork belly
- 150g blood sausage (optional)
- 300g fermented Chinese sauerkraut (酸菜)
- 50g wide glass noodles (soaked)
- spring onion
- ginger
- 2 star anise
- 2 tbsp soy sauce
- salt
- white pepper; oil
Preparation
- Simmer whole pork belly from cold water with spring onion, ginger and wine for 30 min until cooked. Remove and slice when cool. Reserve the broth.
- Rinse sauerkraut and squeeze dry. Shred it. Soak glass noodles until pliable.
Steps
- Fry sauerkraut: Heat a little oil, stir-fry sauerkraut on medium 3–4 min until fragrant and slightly caramelised.
- Add broth: Pour in the reserved pork broth (or water). Add spring onion, ginger and star anise. Bring to a boil.
- Simmer: Add pork slices and glass noodles. Simmer on low 15 min so everything absorbs the flavour.
- Blood sausage: If using, add sliced blood sausage and cook gently 5 min — it breaks easily, don't over-stir.
- Season: Add soy sauce, salt and white pepper to taste. The finished broth should be clear with a bright sour-savory note.
Tips
- Sha Zhu Cai is the Northeast's traditional New Year dish — originally the whole-pig feast made the day a pig was slaughtered
- Use fully fermented sauerkraut that's yellow and tangy, not the fresh kind
- The pork braising broth is gold — don't discard it
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