Making material
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, pepper noodles.
trait
The tender meat soup is fresh, fat but not greasy, appetizing and satisfying.
Steps:
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.
Flavor characteristics: tender meat and fresh soup, fat but not greasy, appetizing and satisfying.
Production points: generally, raw materials such as freshly slaughtered pork should be used!
Tip: Generally, raw materials such as freshly slaughtered pork should be used!
The farmer's pig-killing banquet was originally a stew that was eaten every year when pigs were killed in rural areas of Northeast China. In the past, people had no conditions to pay attention to any ingredients and seasonings. They just cut the bloody neck of a freshly slaughtered pig into large pieces and cooked it, then cut it into large pieces and put it in a pot, and then put the processed dried cabbage into it while cooking.