Ingredients and preparation of Northeastern pig-killing dishes

The name of Northeastern Pig-Slaughtering Dish is quite strange. Let’s learn more about this dish.

Northeastern Pig-killing Dish

As the name suggests, this dish is a must-dish in rural areas after slaughtering a pig before the Chinese New Year. Some local restaurants are simply called "Slaughtering Pig Restaurant", which shows how deeply this dish is popular in the Northeast.

Ingredients for Northeastern Pig-killing Dishes

Pork belly, sauerkraut, blood sausage, sesame oil, salt, and five-spice powder.

How to make Northeastern pig-killing dish

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.

Northeastern pig-killing dish recipe 2

1. Cut the cooked pork belly into slices, cut the cooked pork intestines into pieces; cut the blood sausage diagonally, wash the sauerkraut and cut it into thin strips; soak the dried vermicelli in boiling water and cut it into long sections; cut the tofu into slices

2 Heat the mixed oil in a wok, add the ginger slices and scallions, fry until fragrant, add the pickled cabbage shreds, add the pork bone soup, add the pork belly, pork intestines, vermicelli and tofu, bring to a boil, skim off the foam, add salt, pepper, cooking wine, soy sauce, chicken essence, etc., simmer over 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 use a slotted spoon to scoop it out and place it on top of the vegetables stewed in the soup, add MSG, sprinkle with coriander, and serve with a garlic sauce dish.