The pickled sour radish is shredded and cooked together; Fresh acid. Then put the best pork belly and vermicelli in a cold water pot, put a few tsaoko, and soak in a bowl of pepper water. Stir-fried pork belly and liver with green garlic and onion respectively, which is greasy, but in Shilin, Nian pig is the most original local pig, so it tastes better. Boil the selected pork belly with boiling water, cut into large pieces of white meat and spread it on a plate, and dip it in water with Lunan fermented bean curd.
Northeast cauldron, a cauldron of pork bone soup, put your own sauerkraut, a large piece of pork belly, a big bone stick, and a homemade pot full of blood and intestines. I mixed a few cold dishes and shouted, very lively. I have only eaten Yunnan pig-killing dishes, especially in rural Yunnan. Although the practice is a bit "rough", the ingredients are fresh and healthy, and they are all pigs raised by their own vegetables. People there say that vegetables for pigs are also the freshest, because pigs are energetic and pork is delicious.
There is no meat left, and all local governments can only solve this problem by killing pigs that day. The simple hospitality of Tacheng people is well known. As soon as the northeast entered the cold winter, the northeast people began to enjoy a bumper harvest. Every family began to prepare to kill pigs, sheep and intestines to comfort themselves after a year of hard work. At that time, the whole village, men, women and children gathered together to taste the pig-killing dishes, and the interior was very lively, which also made friends who had not returned to Northeast China for many years savor the taste of their hometown.