Shazhucai (Northern Style Braised Pork & Intestines)

Ingredients

• Blood sausages
• Sauerkraut
• Pork ribs
• Cooking wine
• Chili peppers (dried)
• Bay leaves
• Star anise
• Scallion knot
• Sesame oil
• Rapeseed oil
• Garlic

Steps

1. Poke the blood sausage with a toothpick to create multiple small holes. Poach it in water over medium heat for ten minutes, avoiding boiling to keep the temperature around 80°C; otherwise, the sausage will easily burst.
2. Cut the cooked blood sausage into chunks and set aside.
3. Blanch the pork ribs in cooking wine to remove any impurities, drain the water, and set aside.
4. Place rapeseed oil in a pot. Add the garlic cloves, dried chili peppers, and ginger powder and stir-fry until fragrant.
5. Add the pork ribs and stir-fry until the surface turns golden brown.
6. Wash the sauerkaut and wring out the excess water. Place it in the pot and stir-fry with sesame oil. Sesame oil helps remove the sourness and makes the sauerkaut more fragrant. Stir-fry over high heat for two minutes.
7. Add 600 ml of hot water.
8. Transfer everything to an electric pressure cooker. Add bay leaves, star anise, the scallion knot, and salt.
9. Pressure cook for 40 minutes on the 'rich aroma' or 'soup' mode.
10. After 40 minutes is up, release the pressure and open the lid. Add the blood sausage and goji berries. Cover the pot and let it steep for two minutes (the blood sausage is already cooked and does not need further heating).
11. Transfer the soup and ingredients to a bowl. Prepare the dipping sauce according to the instructions and enjoy.