1. Slice fat pork, pig's large intestine, pig's blood tofu, pig's liver and white tofu, cut sauerkraut, shred ginger, and cut onion into chopped green onion. 2. Heat a little lard to 60% in the pot, stir-fry shredded ginger, stir-fry fat pork and large intestine for a few times, add water to cook, then add sauerkraut, and finally add pig blood, pig liver and white tofu to cook for a few times and add salt monosodium glutamate. 3. Dip it in water made of chopped green onion, pepper noodles, soy sauce and pepper noodles.
Pig-killing dish was originally a stew eaten in rural areas of Northeast China when pigs were killed at the end of each year. In the past, people had no conditions to pay attention to any ingredients and seasonings. They just cut the bloody neck of the pig they just killed into large pieces, cooked it, cut it into large pieces and put it in the pot, and then put the processed dried cabbage in while cooking. Add water and seasoning, wait until the rotten meat and vegetables are cooked, then pour the blood sausage into the pot and cook it. When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some are combined. This dish has just been cooked. Is it delicious? But more needs to be done. It will get hot when you eat it later. That's the best.