Sha Zhu Cai
How to make Sha Zhu Cai (meat dish).
Ingredients and Tools
- blood sausage
- pickled cabbage
- pork ribs
- cooking wine
- chili
- bay leaf
- star anise
- scallion knot
- sesame oil
- rapeseed oil
- garlic
Measurements
- blood sausage 200 g
- pickled cabbage 500 g
- pork ribs 400 g
- cooking wine 10 g
- garlic cloves 5
- ginger powder 5 g
- dried chili 5
- bay leaf 2 pieces
- star anise 1
- scallion knot 1
- sesame oil 10 g
- rapeseed oil 10 g
- salt 5 g
- Dipping sauce: chili oil 5 g, light soy sauce 10 g, minced garlic 5 g, sesame oil 2 g.
Steps
- Use a toothpick to poke many small holes in the blood sausage, then put it in water and simmer on low heat for 10 minutes. Do not let the water boil; keep it at 80 degrees, otherwise the blood sausage will easily burst.
- Cut the cooked blood sausage into pieces and set aside.
- Blanch the pork ribs with cooking wine, drain and set aside.
- Add rapeseed oil to the pot, add garlic cloves, dried chili, and ginger powder, and stir-fry until fragrant.
- Add the pork ribs and stir-fry until the surface is golden.
- Rinse the pickled cabbage and squeeze out the water. Add to the pot, add sesame oil and stir-fry; sesame oil removes sourness better and makes the pickled cabbage more fragrant. Stir-fry over high heat for 2 minutes.
- Add 600 ml hot water.
- Transfer to an electric pressure cooker, add bay leaf, star anise, scallion knot, and salt.
- Pressure cook on the rich aroma mode for 40 minutes.
- When time is up, release pressure and open the lid. Add the blood sausage and goji berries, cover and let it sit for 2 minutes; the blood sausage is already cooked and does not need reheating.
- Pour into a bowl, make the dipping sauce according to the list above, and serve.