But you know what? Pork stewed vermicelli sung in Xue Cun's songs is just the tip of the iceberg of killing pig dishes in Northeast China. The traditional pig-killing dish actually refers to a pig-killing banquet, which spread in the northeast countryside and originated from the sacrificial activities of Manchu people. As early as the New Year, you can only get a glimpse of its style. "Don't cry, son, kill the pig after Laba", a folk proverb, not only expresses the greedy children's expectation for the new year's pig, but also highlights the farmers' joy of bumper harvest and their determination to kill the pig. Therefore, killing pig dishes, also known as annual pig dishes, is really not bright enough to kill a pig for stewing vermicelli sauerkraut!
A table to kill pigs "flavor China"
The traditional pig-killing dishes of Manchu in Lanling are sui generis, which mainly adopt the cooking methods of steaming, boiling, stewing and stewing, forming a banquet form of "eight heats, eight coolings, three main foods and one drink", which is complicated and elegant. However, the typical pig-killing dishes that enter the homes of ordinary people in Northeast China are not so complicated, mainly including hot dishes: stewed white meat with sauerkraut, white meat with garlic paste, torn flesh and heart-protecting meat. Next, I will tell you about pork, a home-cooked dish in Northeast China.
0 1
Shazhu cuisine
/Start by killing pigs/
The seasoning of killing pig dishes is very simple. If you want to do well, you must be good at raising pigs. Kill it now. Kill it right. What is a good pig? First of all, we have to eat well. Hairless black pork fed with concentrated feed such as soybean and corn is fragrant and delicious, and must be aged every other year for at least one year. At present, pigs on the market are growing very fast, and they will be slaughtered in five months. Some people feed the restaurant with swill, and the meat is either not fragrant or fishy. Let's just say that if you want to make a table of pork-killing dishes with proper taste, you have to feed the pigs with thin ingredients at the last minute, otherwise it would be a pity if they really taste tasteless.
There is nothing to say about the freshest meat killed now. But if you kill right, you have to test the butcher's experience. Six or seven strong men deal with a wild boar of several hundred catties. Those who dare to use the knife must aim at the big blood vessels above the pig's heart. If they go down to see the red, they will not draw their swords, nor will they destroy the meat quality, and they will also harvest enough pig blood for the chef to cook. When the pigs swallow their breath, they will be depilated and disembowelled, and delicious ingredients will be sent directly to the kitchen. If they can't eat, they will be put into vats for storing meat outdoors. The weather at MINUS 20 degrees is better than that in the refrigerator. When you want to eat, just take it out and wait for a while.
Frozen meat "flavor China"
02
Pre-dinner dishes
/oily/
At the pig-killing banquet, "oil" was the first to come out of the pot.
People in China like to eat lard since ancient times, and it is recorded in Interpretation of Names at the end of the Eastern Han Dynasty that "paste" is lard. Southerners like to mix rice with lard and make crispy snacks. For the northeast people, vegetables fried with lard will be smoother and sweeter. But the most precious is the auxiliary material "oil seed" for refining lard, which is called lard residue in some places. Add some water to the pot, spread a layer of comb oil first, and then put the fat into it. The fat will bounce in the pot and be slowly swallowed by the small torch? When I came out, the meat in the room was fragrant and the pot rang. This is the origin of the name wanderer.
If there are children at home, they will use lean meat and pork belly to extract lard. After the baptism of lard, lean meat residue is fragrant but not greasy, and it is more crisp. Lard residue is usually placed on the kang before meals for children and the elderly to enjoy. First of all, this will ease their desire, and the remaining clear lard will be used to make more delicious dishes.
Users of Youzila Douguo Food Network are unparalleled-Zhang
Another way to eat greasy food is to mix it with vegetarian dishes to make jiaozi, steamed buns and pies, which depends entirely on the chef's ability. The most classic, sauerkraut jiaozi and sauerkraut stuffing, put some lard residue in it, which not only increases the flavor of pork, but also enriches the taste. Sauerkraut also needs to be soaked in melted lard before filling, so as to ensure that the boiled sauerkraut is smooth, tender and crisp and not dry.
You Cai jiaozi Douguo Food Network User Mengyun _
03
hot dishes
/Eat from head to toe/
Northeasters eat pork, which is very open and closed. The newly killed pig can be eaten from head to toe with half a fan.
Pig's head, pig's belly, pig's bones, pig's legs, pig's elbows and pig's feet ... After cleaning, put them in a cold water pot, just need salt and some simple spices, and leave the rest to heat and time. Sometimes, pork liver is stewed with pork. What is Pei? Actually, it's half steamed and half boiled. Put less water, cover it, and use the change of temperature and air pressure to cook ingredients. All raw materials must be cooked before processing. Because the cooking time of different parts is different, they will be cooked in sequence.
"Flavor China" Hu pork
The pig liver and pig head cooked for the first time should be processed into other cold dishes for the second time. Pig liver can be broken into small pieces to eat. Dip in soy sauce and garlic, this is a hand-broken liver. In restaurants, pork liver is sliced before serving, but I think the taste and flavor of hand-broken liver and sliced liver are different, just like peeling oranges and cutting oranges. The taste of broken liver is stronger. Stimulated by the smell of garlic, the aroma of internal organs is stronger, and each bite can be large or small and more independent.
ROSE894, user of hand-broken liver and bean food network
The hot dishes at the pig-killing banquet are basically dipped in sauce. Garlic paste, aged vinegar, soy sauce, fresh-fried Chili oil and leek flower sauce can be arranged and combined to make sauces with different flavors. Pork belly is six points fat and four points thin, cut into garlic slices and white meat with skin. The meat at the blood neck has five layers and is full of fat, so it should be brought to the older generation. Also exquisite and expensive is heart-protecting meat, which tastes better and has a more unique flavor. The big bones that are fished out of the pot need to be taken out of the bones, torn into pieces and put on the plate independently. This is the dismantling of flesh and blood. If the card is tightly stuck, it will be directly placed in an enlarged basin with the bone, and the bone will be chewed and absorbed quickly.
The idea of garlic and white meat with worms
Pork blood sausage is another hard dish with garlic paste. The fresh pig blood after killing the pig was still warm, so it was sent to the kitchen. In addition to adding spice powder and salt to pig blood, the most important thing is to add the remaining broth, pour the broth into large and small casings, tie it with a rope, and then put it in a pot to boil. After cooking, the pig blood in the skin is as smooth as tofu, and with the entrance of garlic, the flavor is complex and mellow. Although it is heavy, it is not greasy or fishy.
Pig blood and pig intestines are photographed to eat a Beijing.
Stewed white meat with sauerkraut may be the most familiar pig-killing dish, and it is also the first dish of a table full of pig-killing dishes. In the northeast, if you can cook a pot of good pot-stewed vegetables, it is definitely a red man among the villagers. You don't have to take advantage of pigs. Whoever kills the pig will ask you to cook stew, and after eating, you can receive pork as a thank-you gift. It is very beautiful. Nowadays, no matter which city in Northeast China, as long as a banquet is held, it is necessary to serve braised dishes, and the high-grade copper plates of alcohol stoves must be served, which shows the degree of northeast people's love for braised dishes.
Braised white meat with sauerkraut, eat a Beijing.
To cook a pot of stew, bacon, sauerkraut and white broth are constants, while blood sausage, bones, frozen tofu, vermicelli and dried radish are variables, which can be added or not. All the ingredients are stewed in soup stock and cooked together when they are delicious. Sauerkraut is full of gravy, but it is sour and refreshing, and the meat dishes are a little greasy, which is very clever. For stewed white meat with sauerkraut, leftovers are more delicious than fresh ones, but complicated stewing is more delicious, so it is normal to stew vegetables for several days at a time. If you want to experience the advanced version, you can add fresh shrimp, oysters, mussels and other seafood to make a thick soup with seafood flavor. You can also rinse all kinds of ingredients while eating to make a sauerkraut white meat pot, but the sauce needs to be replaced with sesame sauce, chives and fermented milk.
Stewed sauerkraut with white meat and beans.
04
cold dish
/Braised pork and braised pork jelly/
Cold dishes also have a place in the northeast pig-killing banquet. Slice the pickled pig's head meat, cut pig's ears into strips, cool and mix with cucumber. This cold dish has different ways and tastes, but its purpose is to bring a touch of refreshment to the whole party. Compared with miscellaneous vegetables, the dish that tests the chef's ability more is to roll the elbow. Bones should be removed when pickling elbows, and elbow meat and belt meat should be spread into cakes. Then, elbows should be rolled up with plastic wrap like sushi, neither too tight nor too loose. If you put it in the refrigerator and slice it and eat it cold the next day, the smell of braised pork will be exposed without reservation, and the chef's control over the marinade will be different.
Curved elbows and worm ideas
Pigskin is rich in gum and solidified after cooling. On this basis, two other cold dishes were derived, which definitely occupied the c position in the pig killing banquet, that is, pig skin jelly and pig head stew.
Pigskin jelly can be divided into clear jelly and mud jelly, clear jelly is clear and mud jelly is full of sauce color, but when bitten, it is all QQ bullets, so you must eat it with garlic sauce. The pigskin is degreased, scraped and cut into strips, or steamed before adding soup, or directly boiled with old soup, or frozen overnight and then cut into pieces for eating. The teeth can be broken without blowing dust, the entrance is cool, the sauce is full and the taste is mellow.
Pidong Douguo Food Network users let's buy.
Braised pig's head is an added version of pigskin jelly, which has fuller meat and stronger pot-stewed flavor. Chop the pickled pig's head meat, cook it into thick soup and freeze it. The upper and lower layers of tofu skin belong to the exclusive memory of pig's head stew. Since pig's head meat has no pigskin, it is necessary to add two layers of bean curd skin to increase the taste and to better shape it. Braised pork heads are very popular at the dinner table. It is salty but not greasy, and it tastes good.
Zhu tou men zi Chu tu chong creativity
In addition to the above specific killing pig dishes, different people will also play freely according to their own ingredients. In particular, pig viscera (collectively referred to as "lantern hanging" in Northeast China), Chili fried large intestine, fried lung slices and cumin heart tube ... these delicacies can only be obtained when killing pigs. The pig-killing feast in Northeast China will also be accompanied by local dishes, such as small onions mixed with tofu, radish and cabbage dipping sauce, dried celery and bean bags ... The whole family sat together, boasting about X with their mouths full of wine and meat, and the year passed like this.