The main ingredients of killing pig soup are ribs, lean pork, pig kidney, pig liver and pork belly.

The main ingredients must be fresh from the freshly slaughtered pigs, and lean meat should be the best meat on the pig's back to protect the heart, so that the taste and taste can be full of fragrance. Killing pig soup is usually made when there is a happy event at home, which is very common in rural areas. It's better to eat during the Spring Festival.

Production method:

Hakka people in southern Jiangxi attach great importance to the traditional festivals in China, and kill pigs on holidays. The first dish after killing pigs is called killing pig soup. A soup in Ganzhou has a bad reputation and low value, but it tastes delicious. Killing pig soup symbolizes the Hakka people's feedback on their hard work and their expectation for a better future.

Killing pig soup is fresh, tender and delicious, and it is a Hakka dish that is hard to eat in big cities. Killing pig soup is smooth and tender, and the secret lies in material selection and cooking. First of all, killing pig soup is so delicious, the raw materials must be particularly fresh, and chefs usually choose the first piece of meat on the freshly killed pig.

Next, you need to chop and pickle the pork. When marinating, pat the pork gently for about 20 minutes, so that the pork will taste better. After sufficient beating and massage, the pork needs to be mixed with local sweet potato powder, and the pork marinated with sweet potato powder is more smooth and tender, and it melts in the mouth. When cooking, the water temperature should not be too high. Don't overcook the meat.

After cooking, sprinkle a handful of chopped green onion on the soup, and a delicious and authentic Hakka pig-killing soup is ready.