Pig-killing dish was originally a kind of stew eaten in rural areas of Northeast China every year when it was close to the end of the year to kill pigs. In the past, people didn't have the conditions to pay attention to any ingredients and seasonings. They just cut the freshly killed pork into large pieces and put them in a pot, add water and salt, then cut sauerkraut into it while cooking, and then pour the blood sausage into the pot to cook it. When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some of them are combined. It used to be only available when killing pigs, so it was called killing pig dishes.

Peasant-style shazhu cuisine

Raw materials: fresh fat pork100g, pig blood curd150g, pig liver 50g, pig large intestine 50g, white tofu100g, sauerkraut100g.

Seasoning: lard, ginger, salt, onion, pepper noodles, soy sauce, Chili noodles,.

Production method:

1, fat pork, pork intestines, pork blood curd, pork liver and white tofu are sliced, sauerkraut is cut into sections, ginger is shredded, and onion is cut into chopped green onion.

2. Heat a little lard in the pot to 60%, stir-fry shredded ginger until fragrant, stir-fry fat pork and large intestine for a few times, add water to cook, then add sauerkraut, and finally add pork blood, pork liver and white tofu to boil for a few times and add salt monosodium glutamate to get out of the pot.

3, to be accompanied by chopped green onion, pepper noodles, soy sauce, paste pepper noodles made of dip in water to eat.

Flavor characteristics: the meat is tender and the soup is fresh, fat but not greasy, appetizing and satisfying.

Production points: generally, raw materials such as freshly killed pork should be used.