How to kill pigs in the Northeast? The practice of authentic Northeast pig killing dishes

Pig killing vegetables were originally a kind of stew eaten in the rural areas of Northeast China every year when they were killing pigs at the end of the year. In the past, people did not have the conditions to pay attention to any ingredients and seasonings, but just cut the freshly killed pork into large pieces and put it in the pot, add water, put salt, and then cut the sauerkraut into it while cooking, and wait until the meat and vegetables were cooked, and then pour the filled blood sausage into the pot to cook. When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some of the three are combined.

Now I think it's fun and popular to eat like this.

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

Seasoning: lard, ginger, salt, green onion, peppercorn noodles, soy sauce, paste chili noodles.

Production method: 1. Cut fat pork, pig intestine, pig blood, pork liver, white tofu into slices, sauerkraut into segments, ginger into shreds, and green onions into chopped green onions.

2, a little lard under the pot to 6 into a hot ginger shredded stir-fry and then under the fat pork, pig intestine stir-fry a few times with water to cook, then under the sauerkraut, and finally under the pig blood, pig liver, white tofu water boil a few times to add salt monosodium glutamate can be out of the pot, 3, to be accompanied by green onions, pepper noodles, soy sauce, paste chili noodles made of dipping water and eat.

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

Production points: Generally, freshly killed pork and other raw materials are used.

How to make a pig killing dish? Guo Dong put in the green onion and ginger, add the sauerkraut, put in the red broth, salt and pepper pork belly, vermicelli and blood sausage. ，

Ingredients: pork belly, sauerkraut, blood sausage, sesame oil, salt, five-spice powder.

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

2. Then put in the shredded sauerkraut and simmer with water;

3. After the soup comes out with a sour taste, put in the sliced blood sausage before cooking, add sesame oil, salt, and five-spice powder to taste.

How to kill pigs:

Ingredients: half a sauerkraut, half a pig blood sausage, 150 grams of pig intestine, 150 grams of pig bitter intestine, 150 grams of pig liver, 100 grams of pig blood neck meat.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper ingredients, appropriate amount of green onion and ginger.

Steps: 1. Prepare the materials. These ingredients can be directly bought in the market cooked pork, pig blood sausage, pig large intestine, pig bitter sausage, pig liver, or you can buy raw products and process them all yourself.

2. Wash the chopped sauerkraut twice in cold water, remove the water, slice the cooked pork blood neck meat, pork liver, blood sausage, bitter intestine and large intestine respectively, and chop the green onion and ginger.

3. Add an appropriate amount of oil to the wok, stir-fry the peppercorns, take them out and throw them away, stir-fry the chives and ginger, add the sauerkraut and stir-fry evenly.

4. Add all ingredients except pig blood sausage and stir-fry evenly.

5. Add an appropriate amount of water, bring to a boil over high heat, and simmer over low heat to let all the ingredients slowly simmer to bring out the taste.

6. Add the blood sausage and simmer for about 5 minutes, add salt to taste.

7. Remove from the pot and serve on a plate.

Ingredients. Pork belly to taste.

Sauerkraut to taste.

Blood sausage to taste.

Large stick bones Appropriate amount.

Accessories. Salt to taste.

Green onion to taste. Ginger to taste.

Cinnamon to taste.

Star anise: Appropriate amount.

Bay leaves: Appropriate amount.

Steps:1Blanch the pork belly and sticks and bones.

2.Boil the water and skim off the foam.

3.Add green onions, ginger, star anise, cinnamon, bay leaves and cook for half an hour, remove them.

4.Put the stickbones in a casserole and pour in the soup of the stew.

5.Add sauerkraut and frozen tofu to a boil, turn to low heat and simmer slowly for 10 minutes.

6.Slice the pork belly.

7.Add salt to the pan and put the pork belly.

8.Bleed sausages simmer over low heat for 10 minutes.

Then the food is cooked

Ingredients: 2 kg of pork belly, 1 and a half kg of sauerkraut, 500 grams of blood sausage, 150 grams of vermicelli, 1 green onion, 1 large piece of ginger, 6 cloves of garlic, 1 and a half spoons of cooking wine, 1 teaspoon of Sichuan pepper, 4 cloves of ingredients, 1 teaspoon of cumin, 1 teaspoon of pepper, 1 teaspoon of chicken essence, 2 teaspoons of soy sauce, 1 teaspoon of sesame oil, 1 tablespoon of salt, a little cooking oil.

Steps: 1. Cut the pork belly into large slices and blanch them, remove them, clean them and set aside.

2. Wash the vermicelli and soak it in water in advance.

3. Wash the sauerkraut and cut it into thin strips for later use.

4. Pour an appropriate amount of water into the pot, put in the blanched pork belly, put in the green onions, ginger slices and cooking wine, bring to a boil over high heat, turn to medium heat and cook for 15 minutes, turn off the heat, cool for a while, skim off the oil slick.

<>6. Pour the fried sauerkraut into the pot where the pork belly is boiled, add ginger slices, green onions, a small spoon of Sichuan pepper, large ingredients, a small spoon of fennel, and simmer over medium-low heat for 25 minutes.

7. After 25 minutes, add the vermicelli and continue to simmer.

8. Simmer until the vermicelli is cooked thoroughly, put in the blood sausage and cook for three minutes, then remove the blood sausage, add salt, chicken essence and pepper to taste, pour in sesame oil and remove from the pot.

9. Put it on a plate, put the blood sausage cutting oblique knife section on the upper layer, and sprinkle with chopped green onions.

10. Dipping sauce, minced garlic, soy sauce, chili oil, vinegar, etc., can be prepared according to your own taste.

11. Finished pig-killing vegetables.

Summary. Dear Glad to answer for you. Northeast pig killing recipe steps:

Blanch the pork belly and sticks and bones. Boil the water and skim off the foam. Add green onions, ginger, star anise, cinnamon, bay leaves and cook for half an hour, remove them.

Put the stickbones in a casserole and pour in the soup of the stew. Add sauerkraut and frozen tofu to a boil, turn to low heat and simmer slowly for 10 minutes. 6. Slice the pork belly.

Add salt to the pan and put the pork belly. Bleed sausages simmer over low heat for 10 minutes. It's good to cook it.

Dear Glad to answer for you. The steps of the Northeast pig killing dish: blanch the pork belly and big stick bones in the pot.

Boil the water and skim off the foam. Add green onions, ginger, star anise, cinnamon, bay leaves and cook for half an hour, remove them. Put the stickbones in a casserole and pour in the soup of the stew.

Add sauerkraut and frozen tofu to a boil, turn to low heat and simmer slowly for 10 minutes. 6. Slice the pork belly. Add salt to the pan and put the pork belly.

Bleed sausages simmer over low heat for 10 minutes. It's good to cook it.

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Northeast pig killing recipe steps:

The steps of the Northeast pig killing vegetables: 11 vermicelli washed and soaked in clean water for later use;

The steps of killing pigs in the Northeast are as follows: 22 sauerkraut cut into thin strips;

The steps of killing pigs in Northeast China: 33 Slice the pork belly and blanch it, remove it and clean it;

The steps of the Northeast pig killing dish: 44 Pour water into the pot again, add the blanched pork belly slices, green onions, ginger slices, cooking wine, bring to a boil over high heat, turn to medium heat and cook for 10 minutes. Remove from heat and let cool for 5 minutes. Skim off the solidified layer of oil floating on the surface, and the remaining broth will not be greasy.

The steps of the Northeast pig killing dish: 66 Stir-fried sauerkraut into the pot of boiling pork belly, boil over high heat, add ginger slices, green onions, 1 teaspoon of Sichuan pepper, 3 cloves, 1 teaspoon cumin, and simmer over medium-low heat;

The steps of the Northeast pig killing dish: After 7720 minutes, put the vermicelli into the pot and continue to simmer;

The steps of the Northeast pig killing dish: 88 stew until the vermicelli is transparent and ripe, put the blood sausage in and cook for three minutes, then take it out, add salt, chicken essence and pepper to taste, pour in sesame oil, and put it on a plate;

The steps of the Northeast pig killing vegetables: 99 blood sausages are cut into oblique sections and placed on the top layer and sprinkled with chopped green onions; Add soy sauce to minced garlic as a dipping sauce.

The practice of killing pigs in the Northeast is as follows:

Ingredients: half a pound of pork belly, 1 sauerkraut, 1 blood sausage, 1 star anise, 2 dried chilies, 2 tablespoons of chicken essence, 3 tablespoons of salt, half a tablespoon of soy sauce, an appropriate amount of thirteen spices, an appropriate amount of green onions, ginger and garlic.

Steps: 1. Wash and shred the sauerkraut, throw water again, dry and set aside, slice the blood sausage for later use, and prepare the green onions, ginger, garlic and chili peppers.

2. Put cold water in a pot, put pork belly, throw in a star anise, and throw a peppercorn skin.

3. Cook until there is no blood, remove it, slice it, and keep the soup.

4. Heat oil in a pot, add chili, green onion, ginger and garlic, and some pork belly and stir-fry. Add thirteen spices and stir-fry with soy sauce.

5. Add sauerkraut and stir-fry for 5 minutes.

6. Add the boiling meat water to the wok, add more if it is not enough, add salt, chicken essence, boil over high heat and change to low heat to simmer, the time is more than 30 minutes.

7. Add blood sausage before cooking, cover the pot and simmer for 2 minutes.

8. The delicious Northeast pig-killing dish is ready.