What is a pig-killing dish? How to do?

One, northeastern dishes, so called killing pig dishes, because the traditional dish is a stew when killing a pig. In this kind of big pot stew, usually to stew meat first, including pork blood neck, ribs, pork, etc.. , then a pot of sauerkraut is stewed, and then sausage, fat sausage, pork liver, etc. are cooked. Combined, it is also known as the head and foot all stewed in one pot, and this pot should produce at least four dishes. Ribs are a well known fracture that makes your mouth water just thinking about it. Blood sausage, fat sausage, and liver are well known delicacies. In fact, this pot of sauerkraut stewed pork soup is more flavorful, absorbing the mellow aroma of fresh pork, blood sausage is smooth and tender, the aroma is rich, greasy smell, excellent appetizing, so many people in Harbin come to A-cheng specifically to eat pig-killing dishes, not only to enjoy authentic specialties, but also to eat out of the tradition.

Two, kill the pig species of vegetables:

1. refined salt, pepper, cooking wine, soy sauce, chicken essence, monosodium glutamate (MSG), each appropriate amount of pork bone broth 1750 grams of garlic puree and soy sauce mixed into a garlic sauce 1 small bowl.

2. Sauerkraut washed, cut into thin slices, then cut into thin julienne.

3. Shredded sauerkraut, sliced ginger, chopped scallions, and panko cut into large chunks are put into a casserole dish and boiled in bone broth.

4. When boiling, skim off any floating foam. When the pork is half-cooked, remove and cut into large pieces, then add and continue to cook.

5. Soak the dry powder in boiling water.

6. Frozen tofu cut into large pieces and put into casserole.

7. Add salt, pepper, cooking wine and soy sauce. Simmer for about 10 minutes.

8. Cut the sausage diagonally into chunks, cut quickly or it will be crispy.

9. Place the blood sausage on top of the cooked vegetables in the pot, blanch until the sausage slices are curled, then add chicken essence to the soup in the pot and serve with garlic sauce.

Tip: Sauerkraut stew needs more lard to be more flavorful. The bones I bought were lean, so I fried some lard with the fat. If you have lard at home, I don't need fat meat, just burn it directly. Cooking pancetta to remove the bones is greasy, and you don't need oil to stew sauerkraut. Pork stewed for a long time is more flavorful. Don't be afraid to stew sauerkraut for a long time, the flavor will be stronger after a long time.

The above is all about what is the killing of pork dishes, how to do, I hope it will help you!