Northeastern pig-killing dishes_Northeastern pig-killing dishes

In our great China, not only is the territory vast, but also different places have different colors and various characteristics. Therefore, different regions have different humanistic cultures. Moreover, different regions have different food cultures due to climate, precipitation, and other natural factors. The north and south of the country are different. So let us learn how to make the Northeastern pig-killing dishes!

There are many different ways to prepare Northeastern pig-killing dishes, and almost every family has a different way of making them. Today I will introduce an authentic Northeastern pig-killing dish and teach you how to make it.

Deciphering the authentic method of Northeastern pig-killing dishes, how to make authentic Northeastern pig-killing dishes

1. Raw materials:

Appropriate amounts of cooked pork belly, cooked pork intestines, blood sausage, sauerkraut, dry vermicelli, frozen tofu, and pork bone soup.

2. Seasoning:

Appropriate amounts of ginger slices, onion segments, coriander segments, salt, pepper, cooking wine, soy sauce, chicken essence, MSG, and mixed oil.

3. Preparation:

Slice the cooked pork belly, cut the cooked pork intestines into pieces, cut the blood sausage into oblique slices, wash the sauerkraut and cut into thin strips, soak the dried vermicelli, and slice the frozen tofu.

4. Steps for making authentic Northeastern pig-killing dishes:

1. Heat the mixed oil in a wok, add the ginger slices and green onion segments and fry until fragrant, then add the shredded sauerkraut and stir-fry until fragrant.

2. Pour the pork bone soup into the pot, then add the pork belly, pork intestines, vermicelli, and frozen tofu. Bring to a boil and skim off the foam in the pot.

3. Add salt, pepper, cooking wine, soy sauce and chicken essence to season, then continue to simmer over low heat for about 7 minutes.

4. Use a colander to scoop out the stewed vegetables and put them into a soup bowl. Then put the blood sausage into the pot. When the blood sausage curls up, use a colander to scoop it out and place it on top of the stewed vegetables.

5. Add appropriate amount of MSG to the remaining soup in the pot, pour it into a soup bowl, sprinkle with coriander and serve. Serve with a garlic sauce.

5. Operation points:

1. The longer the Northeastern pig-killing dishes are stewed, the more delicious they become. If you can’t finish the dishes, reheat them the next day and they will taste even better.

2. Be sure to use more oil when stir-frying sauerkraut shreds, because sauerkraut likes oil.