Accessories: oil, salt, fat, onion, ginger, garlic, star anise, umami, sesame sauce and vinegar.

The practice of killing pig dishes in northeast China

1. Wash pig bones and rinse them with boiling water.

2. After the sauerkraut is thawed, soak it in clear water for a while and squeeze out the water.

3. The blood sausage is cut obliquely.

4. Cut the onion and ginger into sections and prepare an appropriate amount of star anise.

5. cut a piece of fat.

6. Pour less oil into the wok and fry the fat in the wok.

7. Stir-fry until the fat turns into oil residue, producing a lot of lard.

8. Pour the fried lard into the casserole.

9. Pour the right amount of oil into the wok, add onion, ginger and star anise and stir fry.

10, pork bones are fried in the pot until they completely change color.

1 1. Shovel the pig bones together with the oil and seasoning in the pot into the casserole.

12, add cold boiled water to the casserole, cover the lid, and start stewing the soup over high fire.

13, when stewing soup, prepare garlic paste, mash garlic first and put it in a bowl.

14, add some delicious food, vinegar and sesame paste and mix well.

15. After boiling the soup for half an hour, put the sauerkraut into the casserole, add appropriate amount of soy sauce and salt to continue stewing.

16, add pig blood sausage after 20 minutes and continue stewing 10 minutes.

17, finished product.