How to make home-cooked stew: pig-killing dish

Killing Pig Dishes is a stew made in the Northeast region when pigs are slaughtered near the end of the year. It is a specialty dish of the Northeast cuisine. There are many types of stews, including pig large intestines, large bones, blood sausage, fresh pork lean meat and fat, as well as sauerkraut, vermicelli, etc. The pork we eat is fresh, so it tastes very fragrant and has a rich flavor.

Main 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, 100 grams of sauerkraut, and some vermicelli.

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

step

1. Cut the cooked pork belly into slices; it is best to add some bone meat; cut the cooked pork intestines into pieces; cut the blood sausage into slices obliquely; wash the sauerkraut and cut into thin strips; soak the dried vermicelli in boiling water and cut into long sections; cut the frozen tofu into slices.

2. Place the wok on the fire , add the mixed oil and heat it, add the ginger slices and scallion segments and fry until fragrant, add the sauerkraut shreds and stir-fry until fragrant, add the pork bone soup, add the pork belly, pork intestines, vermicelli and frozen tofu, bring to a boil, skim off the foam, add salt, pepper, cooking wine, soy sauce, chicken essence, etc., simmer on low heat for about 7 minutes, use a colander to remove the stewed vegetables from the pot and put them into the soup.

3. Put the blood sausage into the pot , blanch it until the sausage slices curl up, then scoop it out with a slotted spoon and place it on top of the stewed vegetables in the soup. Add MSG to the soup in the pot, remove from the heat and pour it into the soup. Finally, sprinkle with coriander segments and serve with a garlic sauce dish.

While maintaining the original flavor, the preparation method of "killing pig dishes" has been improved and the taste is richer, with almost all parts of the pig being made into dishes. Pork bones, head meat, hand-torn meat, pork belly, pig blood sausage, sauerkraut and pork, as well as "lantern hanging (a full set of pig offal)".