How to Make Shazhu Cai (Pig-Killing Dish)

Shazhu Cai Recipe (Meat Dish)

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

This dish serves 2-3 people. The ingredients required per serving are:

Blood sausage: 200g
Pickled cabbage (Suancai): 500g
Pork ribs: 400g
Cooking wine (Liaojiu): 10g
Garlic cloves: 5
Ginger powder: 5g
Dried chili peppers: 5
Bay leaves: 2
Star anise: 1
Green onion knots: 1
Sesame oil: 10g
Rapeseed oil: 10g
Salt: 5g
Dipping sauce: 5g chili oil, 10g light soy sauce, 5g minced garlic, 2g sesame oil.

Poke small holes all over the blood sausage with a toothpick. Place it in water and simmer on low heat for 10 minutes. Do not let the water boil; maintain the temperature around 80°C (176°F), otherwise, the blood sausage is likely to burst.
Cut the cooked blood sausage into pieces and set aside.
Blanch the pork ribs in water with cooking wine (Liaojiu), drain the water, and set aside.
Heat rapeseed oil in a pan. Add garlic cloves, dried chili peppers, and ginger powder, and stir-fry until fragrant.
Add the pork ribs and stir-fry until the surface turns golden brown.
Wash the pickled cabbage (Suancai) and squeeze out excess water. Add it to the pot, drizzle with sesame oil, and stir-fry. The sesame oil helps reduce the sourness and enhances the aroma. Stir-fry over high heat for 2 minutes.
Add 600ml of hot water.
Transfer the mixture to an electric pressure cooker. Add bay leaves, star anise, green onion knots, and salt.
Cook on the "Rich Flavor" mode for 40 minutes.
After cooking, release the 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 further heating.
Transfer to a serving bowl. Prepare the dipping sauce as described above, and enjoy.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.