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Northeastern Chinese Pig Slaughter Stew with Stir-Fried Da Lapi

Name: Northeastern Chinese Pig Slaughter Stew with Stir-Fried Da Lapi
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: chinese
Ingredients: blood sausage; pork belly; scallion; ginger; Garlic; star anise; shredded pickled mustard greens; pork broth; vermicelli; Salt; crushed black pepper; sugar; Chinese Fragrant Black Vinegar; jelly sheets; Egg; Cooking oil; dried chilies; soy bean paste; soy sauce; oyster sauce

groups4 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 25 minsscheduleTotal: 30 minsoutdoor_grillStewedlocal_fire_departmentMild

Allergens:warningSoywarningEggswarningSulphites

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Preparation

00:00:16

warningStay safe

• Curl your fingers inward while slicing meat with a kitchen knife to avoid cuts.

Cut the cooked pork belly into even thin slices for later use

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Watch out

Hold the meat steady when slicing to prevent the knife from slipping and cutting the fingers.

Ingredients:pork belly

Tools:kitchen knifecutting board

Active Cooking

00:00:38

warningStay safe

• Boiling broth is extremely hot; be careful of steam burns when covering the pot.

Heat oil in a pan, sauté 1 chopped scallion, 3 slices of ginger, 3 cloves of garlic, and 1 star anise
Add 300 g sauerkraut and stir well
Pour in 500 ml pork broth and add 100 g soaked vermicelli
Arrange the sliced blood sausage and pork belly neatly over the sauerkraut and vermicelli
Season with 5 g salt, 2 g black pepper, and 3 g sugar
Cover with a lid and simmer on low heat until thoroughly cooked

local_fire_departmentSimmer on low heat for 15 minutes

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Watch out

• Do not boil on high heat after arranging the ingredients, otherwise the broth will dry up before the flavors absorb.

Ingredients:scallion (1 piece)ginger (3 slice)Garlic (3 clove)star anise (1 piece)shredded pickled mustard greens (300 g)pork broth (500 ml)vermicelli (100 g)blood sausage (1 piece)pork belly (1 piece)Salt (5 g)crushed black pepper (2 g)sugar (8 g)

Tools:wokchopsticks

Preparation

00:01:11

Mince 1 head of garlic into garlic paste
Mix in 30 ml soy sauce and 15 ml vinegar to make a dipping sauce

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Watch out

• Mix the garlic paste thoroughly, otherwise some parts will be too sour or too salty.

Ingredients:Garlic (1 piece)soy sauce (30 ml)Chinese Fragrant Black Vinegar (15 ml)

Tools:garlic presssmall bowl

Preparation

00:01:27

Rinse 2 bags of jelly sheets with clean water and drain well

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Watch out

• Drain the jelly sheets thoroughly after washing, otherwise excess water will dilute the sauce during stir-frying.

Ingredients:jelly sheets

Tools:colander

Active Cooking

00:01:29

Beat 2 eggs in a bowl
Heat oil in a pan, pour in the egg mixture, stir-fry until cooked into chunks, and set aside

local_fire_departmentMedium heat for 2 minutes

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Watch out

• Do not use high heat when scrambling eggs, otherwise they will easily burn and taste bitter.

Ingredients:Egg (2 piece)Cooking oil (10 ml)

Tools:wokbowlchopsticks

Active Cooking

00:01:42

warningStay safe

• Be careful of oil splattering when adding dried chilies to hot oil.

Add another 15 ml cooking oil to the pan, sauté 1 chopped scallion, 3 cloves of garlic, and 5 dried chilies
Add the drained 2 bags of jelly sheets and cooked eggs, and stir-fry
Season with 30 g soy bean paste, 15 ml soy sauce, 10 g oyster sauce, 10 ml light soy sauce, and 5 g sugar
Stir-fry quickly on high heat until the jelly sheets are translucent and evenly coated with sauce, then remove from heat

local_fire_departmentStir-fry on high heat for 3 minutes

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Watch out

• Stir-fry the jelly sheets quickly on high heat after adding them, otherwise they will easily stick to the bottom or clump together.

Ingredients:Cooking oil (15 ml)scallion (1 piece)Garlic (3 clove)dried chilies (5 piece)jelly sheets (2 piece)Egg (2 piece)soy bean paste (30 g)soy sauce (25 ml)oyster sauce (10 g)sugar (5 g)

Tools:spatulaserving platewok