Introduction to the home recipe of popular pork offal

Ingredients:

——Pork offal (pork heart, intestines, liver, etc.). ?

Accessories:

——Onion, ginger and garlic. ?

Seasoning:

——Salt, monosodium glutamate, sugar, cooking wine, soy sauce, water starch, edible oil. ?

Production steps:

1. Wash the pork offal and cut into slices for later use. ?

2. Grind the cut pork offal with cooking wine, salt, and soy sauce, then starch it for later use. ?

3. Chop the onion, ginger and garlic into mince and set aside. ?

4. Heat oil in a pot. When it is 50% hot, add onion, ginger and garlic and stir-fry until fragrant. ?

5. Add pork offal and stir-fry over high heat until cooked through, then cook with cooking wine and soy sauce. ?

6. Add salt, MSG and sugar to taste and continue to stir-fry over high heat until the aroma is rich. ?

7. Add a small amount of water and thicken it. ?

Ps:

1. Add more cooking wine to remove the smell and relieve the greasiness. ?

2. The taste should be strong and fragrant.

Farmer’s butchered pig dish

Pork offal is also known as pig offal. In Northeastern butchered pig dish, you can put everything contained in pig offal

The meat is tender and the soup is fresh, fat but not greasy, appetizing and satisfying

Ingredients

Main ingredients: 100 grams of fresh fatty pork, 150 grams of pig blood, 50 grams of pig liver, 50 grams of pig intestines grams, 100 grams of white tofu, 100 grams of pickled cabbage, seasonings: lard, ginger, salt, green onions, pepper noodles, soy sauce, chili noodles paste

Method

Method?

Origin: Pig-killing vegetables were originally a stew eaten in Northeastern rural areas when pigs were slaughtered near the end of each year. In the past, people did not have the conditions to pay attention to the ingredients and seasonings. They just chopped the blood neck of the freshly killed pig into large pieces, cooked them, cut them into large pieces, put them into the pot, and then put the processed dried meat inside while cooking. Chinese cabbage. Add water and seasonings, wait until the meat is cooked and the vegetables are cooked, then pour the stuffed blood sausage into the pot and cook. When serving, there is a plate of meat, a plate of sauerkraut, and a plate of blood sausage, or sometimes the three are combined into one. This kind of food is not just delicious. But do more. Next time you eat it, warm it up. That's the most delicious thing. ?

Preparation method:

Ingredients: 100g fresh fat pork, 150g pig blood, 50g pork liver, 50g pig intestine, 100g white tofu, 100g sauerkraut . ?

Seasoning: lard, ginger, salt, green onions, pepper noodles, soy sauce, paste chili noodles. ?

Steps: ?

1. Cut fat pork, pork intestine, pig blood, pork liver, and white tofu into slices, cut sauerkraut into sections, shred ginger, and green onions. Chop green onions. ?

2. Heat a little lard in the pot until it is 60% hot, stir-fry shredded ginger until fragrant, then add fat pork and pig intestines, stir-fry for a few times, add water until cooked, then add sauerkraut, and finally add pork blood, Bring pork liver and white tofu to a boil, add salt and MSG, and serve. ?

3. Serve with chopped green onion, pepper noodles, soy sauce, and paste of chili noodles for dipping. ?

Flavour characteristics: tender meat, fresh soup, fat but not greasy, appetizing and satisfying. ?

Note: If the offal in your hand is not fresh, it is recommended to blanch it in water after slicing it