There are blood tofu, sauerkraut, pork belly, blood sausage, pig blood and so on. The northeast pork-killing dish can be seasoned with sesame oil, salt and spiced powder. Pig-killing dishes originated in the northeast countryside. After the autumn harvest every year, people will slaughter their fat pigs to celebrate the harvest, or cook various dishes to entertain their neighbors before the Spring Festival.

Ingredients: cooked pork belly 200g, pig blood sausage 1g, cooked pig liver 150g, cooked large intestine 150g, cooked bitter sausage 150g, cooked pig blood neck meat 100g, northeast sauerkraut 500g, 6 cloves of garlic.

Steps:

1, prepare ingredients, cooked pork belly, pig blood sausage, large intestine, pig bitter sausage, pig liver, pig blood neck meat and sauerkraut for later use.

2. Cut the sauerkraut into sections, rinse it with cold water for several times, wring out the water, slice the cooked pork blood neck, pork liver, bitter sausage and large intestine respectively, cut the blood sausage into small inclined sections, and chop the onion, ginger and garlic.

3. Add a proper amount of oil to the wok, add pepper and aniseed, stir-fry until fragrant, take out, add onion, ginger and garlic to stir-fry until fragrant, and add sauerkraut to stir-fry evenly.

4. Add the cooked pork belly slices, large intestine, bitter intestine, pig liver and pig blood neck meat to the fire evenly.

5, add the right amount of water to boil, turn to low heat for 25 minutes, stew the taste.

6, add blood sausage fire stew for about five minutes, add salt to taste.

7. Sprinkle the fragrant leaves on the pot and finish.