Hunan Pig-killing Dish

Killing pig dish is a traditional delicacy, full of rich original flavor. This dish is very popular in the Jingxiang area, especially the Hunan pig-killing dish, which has a very unique flavor and is one of the traditional delicacies in the Hunan region. The preparation of pig-killing dishes is quite particular and is only made when pigs are slaughtered and the meat is taken during festivals. Let’s take a look at how to make Hunan pig-killing dishes. Those who are interested can find out more.

Hunan Pig-Slaughtering Dish is a dish whose main ingredients are pork belly, sauerkraut, and blood sausage. The main auxiliary ingredients/seasonings are sesame oil, salt, five-spice powder, etc. It was originally a stew eaten in rural Northeast China when the New Year 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, and then 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.

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.

Production process 1:

1. After the pork belly is cooked, cut it into slices and put it into the hot oil pan;

2. Then add the shredded sauerkraut and stew with water;

3. When the soup becomes sour, add the sliced ​​blood sausage before removing from the pot, and season with sesame oil, salt and five-spice powder.

Production process 2:

1. Cut the fatty pork, large intestine, pork blood, pork 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. Add a little lard to the pot and heat it to 60%. Add shredded ginger and stir-fry until fragrant. 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.