Processing technology of northeast pig-killing vegetables (1)
A bag of salt with aniseed, onion, ginger, authentic northeast sauerkraut.
A little pepper, thirteen incense
Pork belly 1000g, 5 pig bones.
1. Wash pork bones and pork belly and blanch them in a boiling water pot.
2. Remove the floating foam and take it out. Prepare a pressure cooker, put the big bones in the pot and add water to avoid hitting the bones.
3. Add onion, ginger, aniseed, salt and a little pepper, cover the pot and press 10 minute.
4. Pour sauerkraut into the basin and rinse it with clear water several times. Take it out for later use.
5. Compressed bones.
6. Take out the bones and pour the big bones and bone soup into another wok.
7. Put the pork belly on the plate for later use. Then pour the pork belly slices into the pot and add seasoning. Stew for 20 minutes to taste.
knack for cooking
The taste of sauerkraut is added to the bone soup. Why not drink soup or eat bones? Pork belly is served separately, and some garlic juice is served, which is especially delicious. A pot of delicious food ~ come and try it!
Exercise 2
material
250g of pork belly, 200g of blood sausage, 300g of sauerkraut, 75g of dry powder strips (coarse vermicelli instead of vermicelli), 0/00g of frozen tofu/kloc-,0/0g of ginger slices/kloc-,30g of onion, refined salt, pepper, cooking wine, soy sauce, chicken essence, monosodium glutamate, pork bone soup, etc.
working methods
1. Small bowl of garlic sauce mixed with salt, pepper, cooking wine, soy sauce, chicken essence, monosodium glutamate, appropriate amount of pork bone soup 1750g garlic paste and soy sauce.
2. Wash sauerkraut, cut into thin slices and then cut into filaments.
3. Put shredded sauerkraut, ginger slices, chopped green onion and pork belly into a casserole and cook it with bone soup.
4. After boiling, skim off the floating foam. After the pork belly is half cooked, take it out and cut it into large pieces, then put it in to continue cooking.
5. Dry powder strips are made of boiled water.
6. Cut the frozen tofu into large pieces and put it in a casserole.
7. Add salt, pepper, cooking wine, soy sauce, etc. Simmer for about 10 minutes.
8. Cut the blood sausage obliquely, and cut it quickly or the blood sausage will be brittle.
9. Put the blood sausage into the stew in the pot, scald until the sausage slices curl, add chicken essence to the soup in the pot, and serve with garlic sauce.
Exercise 3
material
Fresh fat pork 100g, pig blood 150g, pig liver 50g, pig large intestine 50g, white tofu 100g, sauerkraut 100g, lard, ginger, salt, onion, pepper noodles, soy sauce and Chili sauce noodles.
1, fat pork, pig's large intestine, pig's blood, pig's liver and white tofu slices, sauerkraut slices, shredded ginger and chopped green onion.
2. Burn a little lard in the pot to 60% heat, add shredded ginger and stir-fry until fragrant, 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. Add salt and monosodium glutamate to the pan.
3, with chopped green onion, pepper noodles, soy sauce, paste made of pepper noodles dipped in water to eat.
Flavor characteristics
The tender meat soup is fresh, fat but not greasy, appetizing and satisfying.
Key points of production
Generally, raw materials such as freshly slaughtered pork should be used!
Exercise 4
Sauerkraut, pork belly, blood sausage
1. Wash all raw materials, slice pork belly, shred sauerkraut, slice blood sausage, shred onion and ginger, and slice garlic.
2. Heat the oil in the pot, and the onion, ginger and garlic are hot.
3. Put the pork belly slices into the pot and stir fry.
4. When pork belly and red meat partially turn white, add sauerkraut and stir fry together.
Step 5 add soy sauce.
6. Add cooking wine.
7. Add the right amount of salt.
8. Add the blood sausage and gently turn it over.
9. Add pepper and fennel.
10. Add some ginger slices.
1 1. Add monosodium glutamate to taste before cooking.
How to cook and eat pork dishes;
Generally, raw materials such as freshly slaughtered pork should be used, so that the taste is more delicious.
The origin of killing pig dishes:
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 bloody neck of the pig they just killed into large pieces and cooked it, and then cut it into large pieces and put it in the pot. Then, while cooking, they put the processed dried cabbage in, add water and seasoning, wait until the rotten meat and vegetables are cooked, 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. This dish is not delicious just cooked, but cooked too much. It will be best if it is hot in the future.