What is the pig-killing dish

Whether we are in a big hotel, or in some small restaurants or hotels, we can often see many dishes when looking at the menu. For example, the most common one is the pig-killing dish, because this kind of dish is not only delicious but also seems troublesome to make, but it is actually very simple. I believe you can learn how to make it. So let’s learn about what the pig-killing dish is!

1. Pig-killing Dishes

Killing Pig Dishes was originally a stew eaten in rural Northeast China when the annual pig was slaughtered near the end of the year. In many places in Northeast China, pig-killing dishes are served all year round, which has become a major feature of Northeast cuisine. The authentic "pig-killing dishes" are a general term for a series of dishes composed of a variety of dishes.

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)".

2. Raw materials

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.

Steps

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.

4. Production points

Generally, fresh pork and other raw materials are used.

Add some sauerkraut, some pig blood, and some seasonings to the stewed meat soup.