"Farmer's pork is king"
Besides the sauerkraut, there's another important preparation to be done. That is to select the farmhouse pork that was killed first in the year
The farmhouse meat is fragrant, just open the lid of the pot, it is already full of the aroma of the house. This is the time to add that all-important sauerkraut to the pot.
"Garlic paste white meat"
The rest of the boiled meat is sliced, and it becomes an important dish in the pig-killing cuisine - garlic paste white meat.
"Blood sausage"
The blood sausage is another important dish in the pig-killing cuisine, and to ensure that it comes out tender and smooth, it has to be tempered with this hot and fragrant broth.
The real masters will wait until the blood sausage has just been cooked, has been cooked not the old time on these needles, the time point is just right, this time immediately start the pot, less one point is not cooked, more one point is too old.
"Hand-torn pig liver"
The character of the people of the Great Northern Wilderness is fully reflected in the preparation of dishes, such as this pig liver cooked whole in many places is unthinkable. There is also a special place, the liver can only be broken by hand, never cut with a knife, because touching the knife will have a smell of iron.
"Roasted chili"
Burned chili is the Northeastern people eat pig dishes like to add a seasoning, in the past a lot of is really burned in an open fire, nowadays it is used in this way of dry frying to maintain the same taste with the burn almost. When you eat, break the roasted dried chili peppers with your hands and sprinkle them in the pot, letting its flavor slowly penetrate into the dish. Whether you normally like spicy food or not, the unique dry, charred flavor of this roasted chili pepper does add flavor to the pig-killing dish.
The aroma of the farmhouse meat, coupled with the sourness of the sauerkraut, and the sauerkraut absorbs some of the fat from the meat, so the meat doesn't taste greasy at all.