Boiled pork belly, cooked pork intestines, blood sausage, pickled cabbage, dry powder strips, frozen tofu, and pig bone soup.

Seasoning:

Ginger slices, onion segments, coriander segments, refined salt, pepper, cooking wine, soy sauce, chicken essence, monosodium glutamate and mixed oil.

Preparatory work:

Slice pork belly, cut pork intestines into pieces, cut blood intestines into oblique slices, wash sauerkraut and cut into filaments, soak dry powder strips and slice frozen tofu.

The steps of authentic northeast pig-killing dishes:

1, put the mixed oil in a wok to heat it, add ginger slices and scallions to fry until fragrant, and then add shredded sauerkraut to stir-fry the flavor.

2. Pour the pork bone soup into the pot, then add pork belly, pork intestines, vermicelli and frozen tofu, and clean the foam in the pot after boiling.

3. Season with salt, pepper, cooking wine, soy sauce and chicken essence, and then continue to stew for about 7 minutes.

4. Take out the stewed dishes with a colander, put them into the soup basin, then put the blood sausage into the pot, remove them with a colander when the blood sausage is curled, and put them on the stewed dishes.

5. Add appropriate amount of monosodium glutamate to the soup left in the pot, pour it into the soup basin and sprinkle with coriander. Serve with a garlic dish.