Pig-killing dish was originally a stew eaten in rural areas of Northeast China when pigs were killed at the end of each year. In the past, people had no conditions to pay attention to any ingredients and seasonings. They just cut the bloody neck of a newly killed pig into large pieces and cooked it, then cut it into large pieces and put it in the pot. Then, when cooking, they put the processed dried cabbage, water and seasonings into it. When the rotten meat and vegetables are cooked, pour the filled blood sausage into the pot to cook. When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some are combined. This dish is not delicious just cooked, but cooked too much. When it is hot in the future, it is the best.
Production method: farmhouse killing pig dishes
[Edit this paragraph] Raw materials for killing pigs and vegetables
Materials: fresh fat pork 100g, pig blood 150g, pig liver 50g, pig large intestine 50g, white tofu 100g, pickled cabbage 100g.
Seasoning: lard, ginger, salt, onion, pepper noodles, soy sauce, Chili noodles,
[Edit this paragraph] Steps to kill pork dishes
1, sliced fat pig, fat sausage, pig blood, pig liver and white tofu, sliced sauerkraut, shredded ginger and chopped green onion.
2. Heat a little lard to 60% in the pot, stir-fry shredded ginger, stir-fry fat pork and large intestine for a few times, add water to cook, then add sauerkraut, and finally add pig blood, pig liver and white tofu to cook for a few times and add salt monosodium glutamate.
3, with chopped green onion, pepper noodles, soy sauce, paste made of pepper noodles dipped in water to eat.
[Edit this paragraph] The taste of killing pig dishes
The tender meat soup is fresh, fat but not greasy, appetizing and satisfying.
[Edit this paragraph] Production points
Generally, raw materials such as freshly slaughtered pork should be used!