Ingredients: 100g of fresh fat pork, 100g of pig blood, 150g of pork liver, 50g of pig intestine, 50g of white tofu, 100g of pickled cabbage, 100g of vermicelli, some seasonings, lard, onion, ginger and salt paste, chili noodles, coriander pepper noodles, soy sauce. Step 1: Cut cooked pork belly into pieces

slices; it is best to add some bone meat; cut the cooked pig intestines into pieces; cut the blood sausage into slices diagonally; wash the pickled cabbage and cut it into thin strips; soak the dry vermicelli in boiling water and cut it into long sections; cut the frozen tofu into long pieces.

piece.

2. Put a wok on the fire, add mixed oil to heat, add ginger slices and green onion segments and fry until fragrant, add shredded pickled cabbage and stir-fry until fragrant, add pork bone soup, add pork belly, pork intestines, vermicelli and frozen tofu

, after boiling, skim off the floating foam, add refined salt, pepper, cooking wine, soy sauce, chicken essence, etc., simmer over low heat for about 7 minutes, use a slotted spoon to take out the stewed vegetables in the pot, and put them into the soup.

3. Put the blood sausage into the pot, blanch until the intestine slices are curled, use a slotted spoon to take it out and place it on top of the stewed vegetables in the soup. Add MSG to the soup in the pot, pour the pot into the soup, and finally

Sprinkle with coriander knots and serve with garlic sauce.

?Generally, raw materials such as freshly killed pork should be used.

Sauerkraut, add some pig blood, and add some seasoning to the meat soup.

?In addition, the restaurants that really pay attention to it all use "stupid pigs" raised in rural areas with grain and pig grass. This kind of pig has the purest natural meat flavor.

The most representative of the "pork-killing dishes" are none other than the following flavors - white meat with garlic paste: large pieces of pork are cooked and cut into large pieces, and eaten with salt noodles or garlic sauce to relieve greasiness and increase the flavor.

Authentic flavor.

Heart-protected Pork with Garlic Sauce: It is the part of meat between the heart and liver of the pig. It has a chewy texture and needs to be dipped in garlic sauce to eat it.

Chaigu meat is also called boneless meat: it is pure lean meat picked from large bones.

The word "split" means that the large pieces of lean meat must be torn apart by hand; the word "firewood" means that the shredded meat looks good after it is cooked.

The dipping sauce is made of soy sauce, vinegar, chili oil, minced garlic, mustard, fermented bean curd, sesame paste, etc.

Preparation of freshly killed pork, pig offal, pig blood, vermicelli, potatoes and beans: 1. Wash and peel the potatoes, cut into hob pieces; wash and cut freshly killed pork and pig offal into pieces.

2. Blanch the cut freshly killed pork and pig's internal organs in boiling water, take them out and drain them.