In the past, in the rural areas of Northeast China, almost every family would have a few pigs, and at least one pig would have to be raised. These pigs are absolutely reluctant to kill and eat at ordinary times, and they will only be killed and eaten when it is close to the end of the year or when a big banquet is needed. On the day of killing pigs, relatives and friends, even the daughter and son-in-law who are married to other villages, are all invited to eat this pig-killing dish.
When you kill a pig, you pick up the pig's blood in a basin and make it into blood tofu. People cut the blood tofu into large pieces, put it in a pot and cook it before cutting it into large pieces. Then put the pork blood slices into the pot and add sauerkraut while cooking. This is the original pig-killing dish.
Later, the pig-killing dish evolved into stewed pork belly with sauerkraut. First, a pot full of sauerkraut was cut, and then several pieces of good three-layer pork belly were selected and put into the pot to stew with sauerkraut. Stewed pork belly is cut into long and wide pieces, and served on the table with sauerkraut. Sometimes blood sausage or steamed pig blood is added to stew together.