The authentic "kill the pig dishes", is a combination of a variety of dishes into a series of dishes, and "kill the pig dishes" in the most representative, there is no better than the following flavors: garlic mud white meat, garlic mud heart protection meat, firewood bone meat also as a split bone meat. The most famous when it comes to sauerkraut stewed white meat blood sausage, that is, I'm on this today, sauerkraut to use northeastern cabbage by natural fermentation into acid stains, color and lustre of yellow through the bright children; white meat is a large piece of skinned children's five-flanked meat; blood sausage to do up to use fresh pig's blood, add chopped green onions, salt and other materials seasoned with sausage into the intestinal lining, cooking to take a long needle, from time to time in the blood sausage in the tie a little bit to the eye of the needle does not bubble blood immediately out of the pot in order to ensure the Blood sausage tender. These three flavors *** into a pot of gulp gulp stew out, pork fat oil has been sauerkraut take net, sauerkraut incense, meat fat and not greasy delicious.

Killing pig dishes

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1

Prepare the raw materials, pork bones and pork soaked in cold water for 1 hour in advance, remove the blood inside, during the period of time to change the water twice, or blanch the meat and bones with boiling water

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2

Sauerkraut rinse clean, cut into thin julienne. Cover the pot with a lid and reduce the heat to low and simmer

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5

Simmer for about 40 minutes, then pull out the pork and set aside

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6

Pour the shredded sauerkraut into the bone broth

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7

Add salt and continue to simmer for about 50 minutes until it is tender. Step step

Add the rinsed vermicelli

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9

Put in the rinsed blood sausage and continue to simmer with the lid closed

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10

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Stimmer the blood sausage for 7 to 8 minutes. After about 7-8 minutes, fish out the blood sausage and cut it into 0.3 cm thick slices, you can use a needle to poke the blood sausage from time to time, and fish it out right away if it doesn't bleed out, the blood sausage will become old and unpalatable if you cook for a long time

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11

Slice the pork into 0.3 cm thick slices

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12

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Slice the pork into 0.3 cm thick slices and then cut the pork into 0.3 cm thick slices. p>

Then put the sliced pork and cut blood sausage into the sauerkraut pot, simmer for a while, add chicken seasoning and turn off the heat, mix the dipping ingredients and stir well, dip the pork and blood sausage