A complete collection of practices of killing pig dishes in northeast rural areas

The practice of killing pig dishes in rural areas in Northeast China is as follows:

Tools/materials: sauerkraut, clear water, blood sausage, pork belly, cooking wine, onion, ginger, garlic, star anise, cinnamon, fragrant leaves, soy sauce, salt and monosodium glutamate.

1. Shred sauerkraut, put it in water, wash it, dry it for later use, and cut the blood sausage into pieces.

2. Divide the pork belly into large pieces, pour the cooking wine into the pot with cold water, remove the bleeding foam from the fire and rinse it with warm water.

3. Add oil to the pot, add sliced meat, onion, ginger, garlic, star anise, cinnamon and fragrant leaves, add appropriate amount of water, and stew for about 30 minutes. Chopsticks can easily plunge into the meat and be taken out.

5. Put the sauerkraut into the stew, pour in the soy sauce, mix well and simmer for 30 minutes. Add salt and monosodium glutamate, add pork belly slices and stew for ten minutes.

5. Put the blood sausage in the pot and stew for about 5-8 minutes. After the blood sausage changes color, sprinkle with chopped green onion