Pig-killing vegetables are a famous dish throughout the three northeastern provinces, not to mention Harbin.

In the past years, it was almost the first dish for people to enter the "Spring Festival mode", because during the year, people could only eat pig-killing vegetables when they killed the New Year pig, and only at this time did people want to kill themselves and work hard to raise them for a year.

Only a fat pig is willing to eat meat in such a "luxurious" manner.

Nowadays, when people talk about Northeastern pig-killing dishes, people have formed a fixed impression, that is, stewed in one pot.

Pork belly, pork ribs, pork belly, sauerkraut... whatever comes out of the same pot, add a few slices of blood sausage to make the dish.

This understanding is either correct or incorrect.

I say it’s right because this one-pot stew is indeed a pig-killing dish.

He is wrong because this is just one dish among the pig-killing dishes, not all of them.

Pork-killing dishes can be described as a concept, but how many dishes can be made specifically?

It depends on how creative and skilled you are.

"Second Senior Brother" from head to toe, except for the fact that he is dressed in pig hair and is not suitable for cooking, you can use your imagination for the rest, just two words, do it!

eat!

The more common ones are... The first dish, blood sausage. This dish needs to be prepared when the pig is slaughtered. The fastidious chef starts quickly, and the movement is ten minutes slow, which will affect the taste of the blood sausage.

When the blood spurts out from the knife, the big basin is used to catch the blood. This dish has been made since then. Masters who make very delicious blood sausage have their own methods. Generally, when experts make this dish, there is already something in the basin.

If you are particular about it, you will add five-spice powder, diced fat pork (the kind of fat that is chopped very finely), and I heard that some add garlic water.

Anyway, each family's secret recipe is different, and the taste of the blood sausage they make is also very different.

The important step is to cook the blood sausage. The heat should be higher and it will be cooked, but the heat will be higher and it will be undercooked.

It's hard to figure out.

The second dish is white meat with garlic paste, which is also called Fangzirou.

Cut the pork belly into about 10cm square pieces and cook until medium done.

The reason why it is medium rare is mainly to prepare for the subsequent addition.

You can cut it into pieces and eat it with garlic paste, which is the famous white meat with garlic paste.

You can further cut the meat into 1cm thick slices, steam it or braise it... it's up to you.

Garlic White Pork Course 3: Heart-Protective Pork This is the diaphragm muscle near the heart that is responsible for pulling on the heart tissue to protect the heart from dangling.

In Northeastern dialect, people are "living" meat, which is very fragrant.

Harbin people generally like to make heart-protected pork with hot peppers, stir-fried heart-protected pork, hand-shred heart-protected pork (large pieces), or tear it into shreds and serve it cold with shredded green onions, chili oil and other condiments.

The heart-protecting meat with sharp peppers, as shown in the picture, has a lot of juice. Harbin people prefer stir-fried meat. The fourth dish: pork belly. Harbin people prefer tripe and fat intestines. They also eat other kinds, but they are not particularly fond of it.

Generally, the tripe is cooked with red oil, smoked sauce, and rinsed.

Fat intestines are mainly suitable for roasting, braised, braised, and fried... Harbin people prefer smooth intestines, braised pork intestines, and nine-turn fatty intestines.

Jiuzhuan Fat Sausage There are many kinds of pig-killing dishes, and it is an independent cuisine.

So I want to make it clear and comprehensive that I am really a professional chef. I just choose what I like and talk about it casually. You are welcome to continue writing.

Harbin’s pork-killing vegetables.

You can’t live without big bone sticks, sauerkraut, pork belly, and blood sausage!

In fact, the pork-killing dishes in the three provinces of Northeast China are all the same. I can’t say which province the pig-killing dishes are from. It’s always Northeastern cuisine. I went to Yunnan to eat some time ago and I also ate it at the local restaurant “Lao Dian Shanzhai” in Kunming.

When it comes to the pork-killing vegetables, they are very different from those in the Northeast. They are stir-fried, similar to the Liu San here!

Harbin's pork-killing dish first originated in Shuangcheng, and some even say that it is in Acheng!

CCTV has also recorded it in documentaries before!

During the difficult years in the Northeast, New Year pigs were only killed before the Chinese New Year. Every household raised pigs, but not every household slaughtered pigs themselves. It is said that there was a butcher in Handian Town, Shuangcheng, who slaughtered pigs.

Finally, some scraps of intestines, tripe, and pig blood were used as wages.

Later, they opened a greenhouse and set up a large pot to stew some scraps other than pig heads, pork, and ribs. They added sauerkraut and blood sausage, which is the prototype of today's pig-killing vegetables!

Nowadays, the content of pig-killing dishes is rich. Some people say that from the beginning to the end, the pig is full of treasures. It feels like you can eat all other parts except the pig hair!

Wei Xiukun, the founder of Laohandian Pig Killed Vegetables, the first slaughtered pig dish in Shuangcheng, said with a smile: "I initiated the idea of ??slaughtered pig dishes."

He Song, the owner of "Zhucai", took out historical materials to prove that "Acheng's relics of slaughtered pigs and vegetables have a history of nearly a thousand years."

In people's minds, Shuangcheng seems to be the hometown of pork-killing dishes. Even many pig-killing dishes restaurants in Harbin have to add the word "Shuangcheng" to make them authentic.

In the 1970s, when Shuangcheng was still a county, there was no local term for "killing pig dishes", but there was a custom of "killing pigs for the New Year".

Wei Changshan of Qunce Village, Handian Town, is known for his skill in killing pigs and stewing vegetables with a knife and spoon. Everyone in the eight villages in the ten miles away knows him as "Old Wei".

Every New Year's Eve, every family would invite him to kill pigs and cook dishes, and entertain the neighbors to reward themselves and make them appear wealthy.

Two packs of cigarettes and a towel were Wei Changshan's reward for cooking.

In 1995, the villagers collected 20,000 yuan and gave it to Wei Changshan's honest, fat son.