The pig-killing dish is fresh and fresh, and there is no secret in making it.
First of all, the first step: divide the freshly killed pork into large pieces, clean it, and cook it in a large iron pot in the countryside for two or three hours, so that the meat is completely crisp and rotten, and the meat flavor is completely released. Then fish out the meat and put it in a big basin.
Step 2: Cut the pickled Chinese sauerkraut into shreds, wash the whole leaves of the pickled Chinese sauerkraut, and then shred it, so as to keep the sour taste to the maximum extent. Never cut it before washing it, or wash it many times. If the sour taste fades, it will not taste good.
Step 3: Put cook the meat's original soup into an electric cooker (you can also stew it directly in a cauldron for a long time), add some seasonings such as ginger slices, onion segments, pepper, star anise, soy sauce, etc. according to your own preferences, and add the shredded sauerkraut. The sauerkraut should be stewed for a while, at least half an hour. After pickling and fermenting, the fiber becomes tough and can be stewed for a long time without rotting.
Step 4: When the sauerkraut is almost stewed, put a handful of potato vermicelli, add some frozen tofu if you like, and then cut the cooked meat into large pieces, or simply tear it into pieces by hand, put it in the pot and stew it for more than ten minutes. Add some salt at this time, but not too salty.
Step 5: Finally, the blood sausage will also make a grand appearance. Our blood sausage in Northeast China is made by adding chopped green onion and salt into fresh pig blood, and some people like to cut some diced fat meat into it to make it taste better. After pouring, tie both ends tightly with clean cotton rope and cook with clear water for about eight minutes. At this time, cut the cooked blood sausage into thick slices, code it on this big pot of sauerkraut stew, sprinkle with chopped green onion and coriander, and kill the pig dishes.
The key point is that the cooked pig-killing dishes are served on the table together with the electric cooker. While stewing steaming, they start to eat like hot pot, and the atmosphere becomes lively.
The freshest pork, with fresh blood sausage and pickled sauerkraut, is the standard for killing pig dishes. With the blessing of fat, the taste of pickled cabbage becomes oily and rich. And the thick fat is no longer greasy because of sauerkraut. The two match, complement each other, it is a perfect match.
When eating, we also pay attention to it. We like to chop garlic into mashed garlic and add soy sauce to make a dipping dish. Sauerkraut, vermicelli, frozen tofu, and chunks of meat dipped in garlic sauce, not to mention how delicious. I don't have to eat the staple food every time I eat the pig-killing dish, and there is no room for the staple food in my stomach.
People who are satisfied with food and drink well disperse one after another, and take a piece of raw pork with them when they leave. This is a habit, and so is every household. Throughout the first month, every family took turns to kill pigs, so the lively scene will be staged in turn, opening a jubilant prelude for the upcoming Lunar New Year.
A year has passed so fast, and it's time to eat pig-killing dishes again in more than three months. The old mother in her hometown is also looking forward to her children coming home. No matter how busy she is, remember to go home and have a look. Pig-killing dishes are not only delicious, but also homesick.