Authentic practice of killing pig dishes in Northeast China

Ingredients: 2 kg of pork belly, 5 kg of sauerkraut 1.5 kg, 500g of blood sausage, 0/50g of vermicelli/kloc-0, 0/root of onion, 0/piece of ginger/kloc-0, 6 cloves of garlic, cooking wine 1 spoon and a half, and pepper/kloc.

Steps:

1, pork belly cut into large pieces and blanched, fished out and washed for later use.

2. Wash the fans and soak them in water in advance.

3, sauerkraut washed and cut into filaments for use.

4. Pour a proper amount of water into the pot, add the cooked pork belly, add the onion, ginger slices and cooking wine, cook for 15 minutes on medium heat, turn off the fire, cool for a while, and skim off the oil slick.

5. Put oil in a hot pot, add minced onion and ginger to taste, pour sauerkraut and stir-fry for five minutes, and turn off the heat.

6. Stir-fried sauerkraut is poured into the pot of pork belly. After the fire boils, add ginger slices, onion segments, a spoonful of pepper, aniseed and a spoonful of fennel, and simmer for 25 minutes.

After 7.25 minutes, add fans to continue the stew.

8. Stew the vermicelli until it is cooked, put it in the blood sausage for three minutes, then remove the blood sausage, season with salt, chicken essence and pepper, and pour in sesame oil.

9, plate, blood sausage cut the upper oblique knife cut section, sprinkle with chopped green onion.

10, dip, minced garlic, soy sauce, Chili oil, vinegar, etc. You can prepare it according to your own taste.

1 1. Finished products of killing pigs and vegetables.