Introduction to the family practice of hot pig omnivorous materials:-pig miscellaneous (pig heart, pig intestine, pig liver, etc. ). Accessories:-Onion, ginger, garlic. Seasoning:-salt, monosodium glutamate, sugar, cooking wine, soy sauce, starch, edible oil. Manufacturing steps: 1. Wash pig viscera and slice for later use. 2. Cut the pig miscellaneous wine, salt and soy sauce, and then size it for later use. 3. Chop onion, ginger and garlic for later use. 4, make oil in the pot, add onions, ginger, garlic and stir fry for 50%. 5. Stir-fry the pig in a mixed fire until it is broken, and then cook wine and soy sauce. 6. After seasoning with salt, monosodium glutamate and sugar, continue to stir-fry over high heat until the fragrance is rich. 7. thicken with a small amount of water. PS: 1, put more cooking wine, it will relieve the greasy taste. 2, the taste with strong fragrance is better. Peasant pig-killing dishes are also called pig-killing dishes, but in northeast pig-killing dishes, you can put everything contained in the pig-killing dishes into the meat, which is tender and soup-fresh, fat but not greasy. Main ingredients of appetizing materials: fresh fat pork 100g, pig blood flourishing 150g, pig liver 50g, pig large intestine 50g, white tofu 100g and pickled cabbage 6550. In the past, people had no conditions to pay attention to any ingredients and seasonings. They just cut the bloody neck of a newly killed pig into large pieces and cooked it, then cut it into large pieces and put it in the pot. Then, when cooking, they put the processed dried cabbage, water and seasonings into it. When the rotten meat and vegetables are cooked, pour the filled blood sausage into the pot to cook. When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some are combined. This dish is not delicious just cooked, but cooked too much. When it is hot in the future, it is the best. Production method: raw materials: fresh fat pork 100g, pig blood tofu 150g, pig liver 50g, pig large intestine 50g, white tofu 100g, sauerkraut 100g. Seasoning: lard, ginger, salt, onion, pepper noodles, soy sauce, pepper noodles. Steps: 1: Slice fat pork, fat sausage, pig blood tofu, pig liver and white tofu, cut sauerkraut, shred ginger, and cut onion into chopped green onion. 2, put a little lard in the pot and heat it to 60%, then add shredded ginger and stir-fry, then add fat pork and large intestine and stir-fry for a few times, add water to cook, then add sauerkraut, finally add pig blood, pig liver and white tofu to cook for a few times, and add salt monosodium glutamate. 3. Add chopped green onion, pepper noodles, soy sauce and pepper noodles to serve. Flavor characteristics: tender meat and fresh soup, fat but not greasy, appetizing and satisfying. Note: If the pig viscera in your hand is not so fresh, it is recommended to blanch it with clear water after processing and slicing.