How to make authentic pig-killing dishes?

Materials:

800 grams of northeast pickled cabbage, 200 grams of pork belly, 500 grams of pork bones, appropriate amount of pork blood sausage, appropriate amount of salt, appropriate amount of pepper, appropriate amount of cooked soybean oil and appropriate amount of onion and ginger.

Exercise:

(1) Big bones and streaky pork are soaked in water three or four hours in advance to soak the blood inside. Then blanch it.

(2) Take it out after blanching and rinse it with clear water.

(3) Add a proper amount of water to the pot, and add pork bones, pork belly and onion ginger.

(4) After the pork bone soup is boiled, stew it on medium heat. Put some white vinegar in the stew, which will help the calcium in the bones to come out and make the soup more nutritious.

(5) Braised pork belly, fished out and cut into thick slices.

(6) Rinse sauerkraut with clear water, and then wring out the water for later use.

(7) Cut the pig blood sausage into thick slices.

(8) Pour an appropriate amount of arowana into the pot and squeeze the soybean oil.

(9) Add onion and ginger until fragrant, then add sauerkraut and stir fry.

(10) The taste of sauteed sauerkraut.

(1 1) Pour pork bone soup and stew for about 20 minutes.

(12) Pork belly and pork bone sauerkraut are stewed together.

(13) Add salt and pepper.

(14) When the sauerkraut is almost cooked, add the pig blood sausage.

(15) stew until the blood sausage becomes discolored.

2, kill pig dishes.

Materials:

200g of blood sausage, 500g of pickled cabbage, 400g of ribs, cooking wine 1 0g, 5 garlic cloves, 5g of ginger powder, 5 dried peppers, 2 fragrant leaves, star anise 1 g, scallion1g, sesame oil10g, rapeseed oil.

Exercise:

(1) Punch some small holes in the blood sausage with a toothpick, and then put water on low heat to cook 10 minutes. Don't let the water boil, keep it at about 80 degrees, or the blood sausage will burst easily.

(2) Cut the cooked blood sausage into pieces for later use.

(3) Blanch the ribs with cooking wine, and dry them for later use.

(4) Add rapeseed oil, garlic cloves, dried peppers and ginger powder into the pot and stir-fry to give a fragrance.

(5) Add the ribs and stir-fry until the surface is golden.

(6) Wash and wring the sauerkraut, put it in a pot, and add sesame oil to stir fry. Sesame oil can better remove the sour taste and make the sauerkraut more fragrant. Stir-fry for two minutes.

(7) Add 600 ml of hot water.

(8) Transfer to an electric pressure cooker and add fragrant leaves, star anise, onion and salt.

(9) Luzhou-flavor pressing for 40 minutes.

(10) After the time, deflate and open the cover. Add blood sausage and medlar, cover the pot and stew for two minutes. The blood sausage is cooked, so it doesn't need to be heated.

(1 1) Pour it into the basin, and prepare the dip according to the above table, and serve.

3, simple killing pig dishes.

Materials:

Pork 100g, pig blood 300g, a piece of tofu, cabbage 500g, a spoonful of Weidamei and a spoonful of oyster sauce.

Exercise:

(1) Prepare the ingredients.

(2) Cut into pieces for later use.

(3) Slice Chinese cabbage.

(4) Boil the oil and fry the meat until it changes color.

(5) Stir-fry the cabbage in the pot until it becomes soft.

(6) Add Weidamei soy sauce, oyster sauce and appropriate amount of salt to taste.

(7) After stir-frying, add a proper amount of boiling water to the pot.

(8) Put the tofu pig blood into the pot for stewing.

(9) stew until the cabbage is soft and cooked.