Lard, ginger, salt, onion, pepper noodles, soy sauce and pepper noodles.

Detailed steps of killing pig dishes

manufacturing method

Origin: The pig-killing dish was originally a stew eaten in rural areas of Northeast China every year when pigs were killed near the end of the year. In the past, people had no conditions to pay attention to any ingredients and seasonings. They just cut the bloody neck of the pig they just killed into large pieces and cooked it, then cut it into large pieces and put it in the pot. Then, when cooking, they put the dried cabbage, water and seasonings into it. When the rotten meat and vegetables are cooked, they pour the blood sausage into the pot and cook it. When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some are combined together. This dish is not delicious just cooked, but overcooked. When it is hot in the future, it is the best.

Production method: farmhouse killing pig dishes

Raw materials: fresh fat pork100g, pig blood150g, pig liver 50g, pig large intestine 50g, white tofu100g, sauerkraut100g.

Seasoning: lard, ginger, salt, onion, pepper noodles, soy sauce and pepper noodles.

Steps:

1, sliced fat pork, pig intestines, pig blood, pig liver and white tofu, sliced sauerkraut, shredded ginger and chopped green onion.

2. Heat a little lard in the pot to 60% heat, stir-fry shredded ginger, stir-fry fat pork and large intestine 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 to get out of the pot.

3, with chopped green onion, pepper noodles, soy sauce, paste made of pepper noodles dipped in water to eat.

Flavor features: tender meat and fresh soup, fat but not greasy, appetizing and refreshing.

Production points: generally, raw materials such as freshly slaughtered pork should be used!