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

The practice of killing pig dishes in northeast China

1 Wash the 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 sliced obliquely.

4. Cut the onions and ginger and prepare the right 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. Fry until the fat turns into oil residue, and a lot of lard is produced.

8. Pour the fried lard into the casserole.

9. Pour the right amount of oil into the wok, and put the onion, ginger and star anise in the wok to saute.

10, pork bones in the pot until completely discolored.

1 1, shovel the pork bones into the casserole together with the oil and seasoning in the pot.

12, add cold boiling water to the casserole, cover it, fire and start stewing soup.

13, when stewing soup, prepare garlic sauce, first smash the garlic and put it in a bowl.

14, pour a proper amount of delicious, vinegar and sesame sauce, and stir well.

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

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

17, finished product.