How to make pig-killing vegetables: Ingredients: half sauerkraut, half pig blood sausage, 150 grams of pig large intestine, 150 grams of pig bitter sausage, 150 grams of pork liver, and 100 grams of pork blood neck meat.

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper and aniseed, appropriate amount of green onion and ginger.

Steps: 1. Prepare all materials.

These ingredients can be bought directly in the market as cooked pork, pig blood sausage, pig intestine, pig bitter sausage, and pig liver, or you can buy raw products and process them all yourself.

2. Wash the cut sauerkraut twice in cold water, squeeze out the water, slice the cooked pork blood neck meat, pork liver, blood sausage, bitter sausage, and large intestine respectively, and chop the green onion and ginger.

3. Add an appropriate amount of oil to the wok, sauté the peppercorns and aniseed until fragrant, remove and throw away, sauté the onion and ginger until fragrant, add the pickled cabbage and stir-fry evenly.

4. Add all ingredients except pork blood sausage and stir-fry evenly.

5. Add an appropriate amount of water, bring to a boil over high heat, and simmer over low heat until all ingredients slowly simmer out.

6. Add the blood sausage and simmer over high heat for about 5 minutes. Add salt to taste.

7. Remove from the pot and plate.