I was the first to kill pork dishes. Why? Besides delicious food, the most important thing is that I think there is a special northeast rural culture in the pig-killing dish! Take my experience as an example. I grew up in the countryside with poor family conditions. I seldom eat meat, let alone braised pork. I have never heard of it. But killing pig dishes was an expectation every year when I was a child. Rural people basically keep one or two pigs a year. By the end of the year, they will be fat. As soon as the twelfth lunar month arrives, families start to kill pigs to prepare for the Chinese New Year. Rural people who have worked hard for a year have a happy smile on their faces. This day is so lively and festive, adults are busy, and children are either watching or doing what they can. What I often do is to stir pig blood to prevent it from coagulating. Adults are busy from morning to afternoon, and when the pork is cleaned up, they begin to cook pig-killing dishes. Authentic pig-killing dishes in rural areas are all made in large iron pots. Stew the sliced meat and sauerkraut together in a large pot, or put some big bones, vermicelli and blood sausage, or steam the pig's blood directly (thieves are delicious). The sauerkraut in the pig-killing dish will neutralize the greasy meat, while the sauerkraut with big oil is more delicious. When the lid is opened, the fragrance overflows and the saliva overflows! This pig-killing dish is cooked in a big pot, and then everyone in the family is invited to eat it together. Like the neighbors, a small pot will be sent. Often after the pig-killing meal is rectified, there will be a lot of pig-killing dishes left, and a large pot can't be eaten at all. The point is that these leftovers are the best when they are hot.