Raw materials: pork belly, fat sausage, blood sausage, pickled cabbage, dry powder strips, frozen tofu, ginger slices, onion knots, coriander knots, refined salt, pepper, cooking wine, soy sauce, chicken essence, monosodium glutamate, mixed oil, 2 pig bone soups and garlic pickles. Method:

1. Slice the cooked pork belly; Cut the cooked pork intestines into sections; Blood and intestines were sliced obliquely; Wash sauerkraut and cut into filaments; Scalding dry powder strips with boiling water, and cutting into long sections; Slice the frozen tofu.

2. Put the wok on fire, heat it with mixed oil, stir-fry ginger slices and scallions, stir-fry shredded sauerkraut to taste, add pork bone soup, pork belly, vermicelli and frozen tofu, boil and skim off the floating foam, add refined salt, pepper, cooking wine, soy sauce and chicken essence, stew for about 7 minutes with a colander.

3. Put the blood sausage in the pot, blanch until the sausage slices are curled, take it out with a colander and put it on the stew in the soup, add monosodium glutamate to the soup in the pot, pour it into the soup from the pot, and finally sprinkle with coriander and dip it in garlic sauce.

The origin of pig-killing dishes was originally a stew eaten in rural areas of Northeast China when pigs were killed at the end of each year. In the past, people had no conditions to pay attention to any ingredients and seasonings. They just cut the bloody neck of a newly killed pig into large pieces and cooked it, then cut it into large pieces and put it in the pot. Then, when cooking, they put the processed dried cabbage, water and seasonings into it. When the rotten meat and vegetables are cooked, pour the filled blood sausage into the pot to cook. When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some are combined. This dish is not delicious just cooked, but cooked too much. It will be very hot when eating in the future. That's a basic delicacy.

Pig-killing dish was originally a stew eaten in rural areas of Northeast China when pigs were killed at the end of each year. In the past, people had no conditions to pay attention to any ingredients and seasonings. They just cut the freshly slaughtered pork into large pieces and put it in the pot, add water and salt, then cut sauerkraut into it while cooking, and then pour the blood sausage into the pot to cook. When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some are combined. Now I think it's fun and popular to eat like this.

Raw materials: fresh fat pork 100g, pig blood 150g, pig liver 50g, pig large intestine 50g, white tofu 100g, sauerkraut 100g.

Seasoning: lard, ginger, salt, onion, pepper noodles, soy sauce, Chili noodles,

Production method:

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.

How to do the blood sausage of northeast pig, find a way.

It is made from the small intestine of a pig. First break your head into the small intestine in the middle of the empty mineral water bottle, and then pour the pig's blood into it. There is no water or soup in the blood. Don't put too much seasoning. Put less coriander to get rid of the fishy smell. Then seal your mouth with thread and cook it in broth. Remember to puncture it with a toothpick to deflate it, or it will explode. Pig blood has gone bad, so eat less.

How to make pig blood sausage?

Bring the water to the boil, then put it into the intestines and cook for about 6 minutes. After the intestine bulges, stick it with a needle or toothpick and let it deflate (otherwise, air will enter and boil violently after cooking), and then cook for a while. This is introduced by an experienced father!

How to eat cooked blood sausage

Sliced fried leeks are delicious.

How to make northeast blood sausage delicious and reveal the nutritional value of pig blood

1 first crush the tofu with the back of a knife, then dig out the internal organs of the squid, remove the skin of the squid, and chop the squid feet.

2

Mix chopped green onion, carrot, leek, bean paste and shredded squid, and season with sesame oil, salt and pepper.

three

Stuff the stuffing made in the second step into the squid.

four

Sew the opening of the squid body with a sharp stick such as a toothpick to prevent the stuffing from leaking out, and then steam the whole squid in a steamer for 10 minutes.

five

Pour the sauce into the soup pot, then put the steamed squid on it until the squid skin is stained with the color of the sauce.

Can the skin of northeast blood sausage be eaten?

You can eat it, but it's definitely not as delicious as before. It's best to cook and eat now. This is original. The pork sausage in the northeast is delicious, but it is very troublesome to cook now. However, quick freezing is beneficial.

Northeast rice sausage, what seasoning do you need to touch when you eat it?

There is indeed rice blood sausage, which can be dipped in garlic sauce and hot sauce.

How to make blood sausage delicious?

Steps of sauerkraut, white meat and blood sausage

1. unique sauerkraut in northeast China, pig blood sausage.

2. star anise. This dish is essential.

3. First, stir-fry pork belly with dried Chili and aniseed.

4. Add the cut sauerkraut. Stir fry.

5. Put some broth or hot water. Boil and simmer 15 minutes.

6. Wash the fans for later use.

7. Add the cut blood sausage slices and vermicelli. Stew 15 minutes or so.

8. Put some salt before cooking and sprinkle with chopped green onion.

skill

White meat, commonly known as pork belly, had better buy pork belly with skin. (expand)

Northeast dish blood sausage storage, how to preserve cooked blood sausage, thank you.

Just put it in cold water. Water should not pass through the blood intestine. If you eat too much and can't change water every day, you'd better eat as soon as possible to avoid spoilage.