Northeasters feel very happy and enjoy eating pig-killing dishes in the northeast. Whenever pigs are killed in rural areas at the end of the year, relatives and friends get together to kill pig dishes with special iron pots in rural areas, and then sprinkle some white dishes to make it beautiful. Careful observation shows that the practice of killing pig dishes in Northeast China is mainly completed through the following steps:
First: the pork is cooked (Northeast dialect, that is, pork is boiled in a pot)
Second: put some meat oil (lard) in the pot and add more boiled sauerkraut.
Third: cut the cooked pork into pieces and put it in the pot.
Fourth: stir the blood sausage or noodle sausage on the hour.
Basically, these four steps, even if the northeast kills pig dishes.
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Inner Mongolia people, mainly in Hubao area, have different approaches to pork and sauerkraut.
First of all: put lard in the pot and stir-fry with seasoning while it is hot.
Second: when the oil pan is hot and smells delicious, put the pork and potatoes in the pan and fry them.
Third: put the sauerkraut into the pot, add a little water and cover the pot.
Fourth: When the water in the pot is almost dry, open the pot and stir it evenly with a shovel.
This is the basic practice of braised dishes in Bameng.
Northeast pig-killing dish and Bameng braised dish are both home-cooked dishes with northern characteristics, which are also pork and sauerkraut, but their practices and tastes are completely different, and unfamiliar people may not feel the mystery here. In fact, the main difference between the two is water and oil.
You can see a lot of oil flowers in the soup when you cook the northeast pig-killing dish. If there is no embellishment of blood sausage, the whole dish will look pale, while if there is no lean meat, the whole dish will be golden, and there is almost no soup in the dish. Because there are potatoes, the whole plate is sticky. In fact, it is not difficult to see the difference between the two from the way of serving. Northeast pig-killing dishes are generally served in small pots or pots, while Ba Meng braised dishes are served in plates or bowls.
The same dish, different places, different practices, different tastes, and different evaluations. In the northeast, if you haven't eaten rural pig-killing dishes, don't go out and say that you are from the northeast; If you are from Inner Mongolia, dare to say that the pig-killing dishes in the northeast are better than the braised dishes in Bameng, then you must be from the northeast of Inner Mongolia, such as Chifeng, Tongliao, Wulanhaote and Xilin Gol. People in the central and western Inner Mongolia are basically keen on braised dishes in Bameng.