What's a pig-killing dish? What should I do?

1. Northeast cuisine, so it's called pig-killing cuisine, because traditional cuisine is braised when killing pigs. When stewing in this cauldron, it is usually necessary to stew meat first, including pig blood neck, ribs, pork belly and so on. Stew a pot of sauerkraut, then cook sausage, fat sausage, pork liver, etc. Together, the so-called head and feet are all stewed in a pot, and this pot must produce at least four dishes. Rib is a well-known fracture, and it makes people drool to think about it. Blood sausage, fat sausage and liver are well-known delicacies. As a matter of fact, this pot of stewed pork soup with sauerkraut is more delicious, absorbing the mellow flavor of fresh pork, with tender blood sausage, rich aroma and greasy smell, and excellent appetizing, so many Harbin people come to Acheng to eat pig-killing dishes, not only to enjoy authentic special food, but also to eat traditional food.

Second, the practice of killing pigs to grow vegetables:

1. A small bowl of garlic sauce mixed with refined salt, pepper, cooking wine, soy sauce, chicken essence, monosodium glutamate, 175g garlic paste and soy sauce.

2. Wash the sauerkraut, cut it into thin slices, and then cut it into filaments.

3. Cut shredded sauerkraut, ginger slices, chopped green onion and pork belly into large pieces, put them in a casserole and boil them with bone soup.

4. after boiling, skim the floating foam. After the pork belly is half cooked, take it out and cut it into large pieces, then put it in and continue to cook.

5. soak the dry powder in boiling water.

6. cut the frozen tofu into large pieces and put it in the casserole.

7. Add salt, pepper, cooking wine, soy sauce, etc. Simmer for about 1 minutes.

8. Cut the sausage into pieces obliquely, and cut it quickly, otherwise it will be crisp.

9. Put the blood sausage on the cooked dish in the pot, blanch until the sausage slices curl, then add chicken essence to the soup in the pot and serve with garlic sauce.

Tip: Sauerkraut stew needs more lard to be more fragrant. All the bones I bought were lean meat, so I fried some lard with fat meat. If there is lard at home, I don't need fat, just burn it. Boiling pork belly to remove the flesh and blood is very greasy, and stewing sauerkraut does not need oil. Pork tastes better when stewed for a long time. Don't be afraid to stew sauerkraut for a long time, it will taste stronger after a long time.

that's all about what killing pig dishes is and how to do it. I hope it will help you!