Garlic paste and white meat: large pieces of pork are cooked and cut into large pieces, and dipped in salt noodles or garlic paste to relieve boredom and increase flavor, which is the most original and delicious. Garlic paste heart-protecting meat: it is the meat between pig heart and pig liver, which has a strong taste and should also be dipped in garlic paste.
Wood-based flesh is also torn: it is pure lean meat picked from big bones. To say "tear down" means to tear apart large pieces of lean meat by hand; I say "firewood" because the shredded pork looks good when cooked. The dipping sauce is made of soy sauce, vinegar, Chili oil, garlic paste, mustard, fermented bean curd, sesame sauce, etc.
Tearing the liver by hand: It is said that the liver will deteriorate when it is stained with iron smell, so the cooked pig liver cannot be cut with a knife; Of course, the way of eating in pieces can also make people find that rough feeling.
Sauerkraut stewed with white meat and blood sausage: Sauerkraut should be naturally fermented with northeast Chinese cabbage, and its color is light yellow and bright. Good quality sauerkraut can even be eaten raw with dipping sauce; White meat is a large piece of pork belly with skin; This bloody sausage pays attention to kung fu. It should be absolutely fresh pig blood, seasoned with chopped green onion and salt. , and then pour the casing. When cooking, the person in charge of the pot should take a long needle and stick it in the blood sausage from time to time. Only when the eye of the needle does not bleed can the blood sausage be cooked immediately to ensure its freshness. These three flavors are stewed in a pot, and the fat oil in the pork has been cleaned by sauerkraut, which tastes fragrant but not greasy; Sauerkraut with meat flavor has a special smell of blood and intestines.