Pig-killing dishes

The origin of killing pig dishes

The pigkilling dish was originally a stew that was eaten by the pigs in the northeastern countryside every year. In the past, people did not have the conditions to pay attention to the ingredients and seasonings. They just cut the blood neck of the freshly killed pig into large pieces, cooked them, cut them into large pieces, and put them in the pot while cooking. Add water and seasoning, wait until the rotten meat is cooked, then pour the filled blood   sausage   into   the   pot   and cook. When serving, there is a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some combine the three. This dish is not just delicious. Instead, do more. It's hot when I eat it later. That's the best.

For the real "pig dishes", most people's ideals still only stay at the level of "sauerkraut stewed white meat blood sausage", thinking that this is the whole connotation of "pig dishes" in Northeast China. In fact, the authentic "swine dish" is the general term for a series of dishes composed of a variety of dishes. The current   "swine dish" has greatly improved its preparation method while maintaining the original flavor. The taste is more delicious and the content is richer. Almost all parts of the pig are made into dishes, pork bones, head meat, Shredded meat, pork belly, pork blood sausage, sauerkraut white meat and "lantern hanging (full set of   pigs)" are everywhere delicious food; in addition, the truly exquisite pig killing restaurant is selected from rural food and hog grass. "Stupid pig", this pig has the   purest natural meat flavor. The most representative of the "killing pig dishes" is the following flavorsgarlic white meat: large pieces of pork boiled and cutintolarge pieces,dipped in salt noodles or garlic sauce to eat, relieve greasy taste Authentic and delicious.

Garlic heart-preserving meat: It is the part of the meat between the heart and liver of the pig. It tastes gluten, and it should be eaten with garlic sauce.

Chai bone meat is also used as deboning meat: it is pure lean meat removed from large bones. To say "demolition" means that large pieces of lean meat have to be torn open by hand; to say "chai" is because after the meat is boiled, the shredded meat is distinctly good looking. The dip is prepared from soy sauce, vinegar chili oil, garlic paste, mustard, fermented bean curd, sesame paste, etc.

Breaking the liver by hand: It is said that the liver is tainted with irony smell, so the cooked pork liver cannot be cut with a knife; of course, eating it in pieces can also make people feel that rough.

Sauerkraut stewed white meat blood sausage: sauerkraut should be made of Northeast Changbai cabbage by natural fermentation to become pickled, the color is yellowish and translucent, good quality   sauerkraut can even be directly dipped in sauce raw; white meat is a large piece of pork belly   with skin; Pay   attention to the work, use absolutely fresh pork blood, add chopped green onion, salt and other materials to season and pour into the casing. When cooking, take a long needle in the palm of the pot and pierce the blood sausage from time to time. When the blood is out of the pot immediately, the freshness of the blood   sausage can be guaranteed. The three flavors are simmered in a pot. The fat in the pork has been removed by the sauerkraut, and it tastes fragrant but not greasy; it has a meaty sauerkraut and a special aroma of blood sausage.

After eating an authentic "pig dish", you can enjoy the rich feelings of Northeast China while enjoying your meal.

This dish is not just delicious. But do more. It's hot when I eat it later. That's the best.

The pigkilling vegetable was originally a kind of stew that was eaten every year when the yearold pigs were killed in the rural areas of Northeast China.   Now   in many places in the Northeast, pig-killing dishes are opened year round, forming a major feature of the Northeast diet.

In the past, killing pigs in the countryside was a big deal. No matter which pig kills you, you must bring your relatives and friends to your house to eat pigkilling dishes. This is a good thing. What happens to the remaining fat eat? This is the pig killing dish: the blood sausage made from sauerkraut pickled at home, plus   the fat raw material, is all right. To make the big fat meat not greasy, cut it into slices, put it in the pot and cook it over oil, and then stew it with sauerkraut   and   blood sausage. This custom is still preserved in the rural areas of Northeast China. At that time, people did not have the conditions to pay attention to the ingredients and seasonings. They just cut the freshly cut pork into large pieces and put it in the pot, added water, put salt, and then cut the sauerkraut inside while cooking. ,Then pour the filled blood sausage into the pot and cook. When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some of them are combined into one, and a large basin and a large basin are served on the table.

Nowadays, the restaurant and restaurant has improved its production method, and after adding more ingredients and seasonings, the content of the pig killing dishes is more abundant and the taste is more delicious.