The custom of killing pigs during the Spring Festival in Northeast China

In rural areas, after Laba Festival, people begin to kill pigs and chickens, cut the pork into pieces, put them in large vats and send them to the warehouse Freeze for use during the holidays. Anyone who kills a pig must stew it with sauerkraut, fat meat, and blood sausage in a big pot. This is what people often call "pig-killing vegetables."

Pork-killing vegetables were originally a kind of stew eaten in northeastern rural areas when pigs were slaughtered near the end of each year.

In the past, killing New Year pigs was a big deal in rural areas. No matter which house killed New Year pigs, they would definitely invite relatives and friends to their homes to eat pig-killing vegetables. The waist and legs are all good things. How to eat the remaining fat meat? Here comes the butcher dish: blood sausage made from home-pickled sauerkraut and the fat meat ingredients are all ready. To make the fat meat delicious and not greasy, cut it into slices, boil it in a pot with oil, and then stew it with sauerkraut and blood sausage. At that time, people did not have the conditions to pay attention to the ingredients and seasonings. They just chopped the freshly killed pork into large pieces and put it into the pot, added water and salt, and then cut sauerkraut into it while cooking. Wait until the meat is rotten and the vegetables are cooked. , then pour the stuffed blood sausage into the pot and cook. When serving, there is a plate of meat, a plate of sauerkraut, and a plate of blood sausage, or sometimes the three are combined into a large basin and served on the table. This kind of dish is not delicious just when it is cooked. It is best if it is cooked more and then warmed up when eaten.