Farmhouse pig-killing dishes

A country can be divided into urban and rural areas, and there are only these two classifications. Moreover, there are differences between urban and rural areas, not only because people have different levels of education, but also because people's income methods and sources are different. Because of this, many city people like the tranquility and comfort of the countryside, so many farm stays have emerged. Then let us learn about the farm pig-killing dishes!

1. Farmhouse Pig-killing Dishes

Farmer's Pig-Slaughtering Dish was originally a stew eaten in rural Northeast China when the annual pig was slaughtered near the end of the year. In the past, people did not have the conditions to pay attention to any ingredients or seasonings. They just chopped the bloody neck of the freshly slaughtered pig into large pieces, boiled it, cut it into large slices and put it into the pot. Then, they put the processed dried cabbage in while it was cooking. Add water and seasonings, and wait until the meat is tender and the vegetables are cooked, then pour the stuffed blood sausage into the pot and cook. When the dish is served, there is a plate of meat, a plate of sauerkraut, and a plate of blood sausage. Sometimes the three are combined into one.

2. Seasoning

Lard, ginger, salt, onion, pepper powder

3. Materials

Ingredients: 100g fresh pork fat, 150g pig blood, 50g pig liver, 50g pig large intestine, 100g white tofu, 100g pickled cabbage

Seasoning: lard, ginger, salt, onion, pepper powder, soy sauce, chili powder

IV. Features

The meat is tender and the soup is delicious. It is fat but not greasy. It is appetizing and satisfying. Teach you how to make pig-killing dishes/farmer pig-killing dishes, how to make pig-killing dishes/farmer pig-killing dishes are delicious

5. Production Method

Farmhouse pig-killing dishes

Ingredients: 100 grams of fresh fat pork, 150 grams of pig blood, 50 grams of pork liver, 50 grams of pig large intestine, 100 grams of white tofu, and 100 grams of sauerkraut.

Seasoning: lard, ginger, salt, onion, pepper powder, soy sauce, and chili powder paste.

6. Steps:

1. Cut the fat pork, pig intestines, pig blood, pig liver, and white tofu into slices, cut the sauerkraut into sections, cut the ginger into shreds, and cut the green onions into chopped green onions.

2. Heat a little lard in the pot until it is 60% hot, add shredded ginger and stir-fry until fragrant, then add fatty pork and pig intestines, stir-fry for a few times, add water and cook, then add sauerkraut, and finally add pig blood, pig liver, and white tofu. Bring the water to a boil for a few times, add salt and MSG, and serve.

3. Eat with dipping sauce made of chopped green onion, pepper powder, soy sauce, and chili powder.

Flavor characteristics: tender meat and delicious soup, fat but not greasy, appetizing and satisfying.

Production tips: Generally, freshly slaughtered pork and other raw materials should be used!

Tip: Generally, you should use freshly slaughtered pork and other raw materials!