Northeastern pig-killing dishes are filled with blood tofu, sauerkraut, pork, blood sausage and pig's blood, etc., which can be seasoned with sesame oil, salt, and five-spice powder to taste. Pig-killing dishes originated in the rural areas of the Northeast, where people slaughtered their fat pigs to celebrate the harvest or before the New Year to make a variety of dishes to entertain their neighbors after the autumn harvest every year.

Materials: 200 grams of cooked pork, 1 pork blood sausage, 150 grams of cooked pork liver, 150 grams of cooked pork sausage, 150 grams of cooked pork bitter sausage, 100 grams of cooked pork blood neck, 500 grams of northeastern Chinese pickled cabbage, 6 cloves of garlic, 10 grams of green onion and ginger, 1 teaspoon of peppercorns, 2 Chinese cooking ingredients, 1 tablespoon of salt, 80 grams of cooking oil.

Steps:

1, prepare the ingredients, cooked pork, pork blood sausage, large intestine, pork bitter intestines, pork liver, pork blood neck meat, sauerkraut spare.

2, cut the sauerkraut cold water rinse a few times, clench the water, cooked pork blood neck meat, pork liver, bitter intestines, large intestine, respectively, blood sausage cut into small diagonal segments, green onions, ginger and garlic chopped.

3, frying pan add the right amount of oil, add pepper, seasoning, popping incense, fish out to deal with, into the onion, ginger and garlic burst incense, add sauerkraut stir fry evenly.

4, add cooked pork slices, large intestine, bitter intestine, pork liver, pork blood neck meat stir-fry evenly.

5, add the right amount of water boiled on high heat, turn small and slow stew twenty-five minutes, stew flavor.

6, add blood sausage stew about five minutes on high heat, add salt to taste.

7, out of the pot on the plate sprinkled with coriander leaves garnish to complete.