Pig killing dish, a Northeast cuisine with a very local flavor and strong folk customs. During the pig killing season, the rural areas of Northeast China will be busy, preparing to make this delicacy. Pig-killing dishes are made of pork as the main ingredient, with sauerkraut, blood sausage and other auxiliary materials, after stewing, cutting, plating and other processes, showing a unique taste and flavor. The detailed materials and steps are as follows:
1. Prepare materials.
The ingredients required for pig-killing dishes include fresh pork, sauerkraut, blood sausage, vermicelli, frozen tofu, green onions, ginger, garlic, cooking wine, salt, chicken essence, etc.
Second, the production steps.
Stewed pork: Put the whole pork into the pot, add enough water, skim off the foam after boiling over high heat, add spices such as green onions, ginger, garlic, cooking wine, etc., turn to low heat and simmer slowly. The simmering time is about an hour, and the meat pieces can be easily inserted with chopsticks.
Cut and serve: Take out the stewed pork and let it cool, cut it into thin slices or chunks, and then put it on a plate for later use.
Prepare the ingredients: cut the sauerkraut into thin strips, cut the blood sausage into slices, soak the vermicelli in hot water until soft, and cut the frozen tofu into small pieces.
Stir-fry: Put the chopped sauerkraut shreds and frozen tofu cubes into the pot and stir-fry, add an appropriate amount of salt and chicken essence to taste.
Stew: Pour the stir-fried shredded sauerkraut and frozen tofu cubes into the soup of the stewed pork, add the blood sausage slices and vermicelli, and continue to simmer.
Remove from the pot and serve: When all the ingredients have fully absorbed the flavor, it is ready to be removed from the pot and served. Sprinkle some chopped coriander or chopped green onion on top of the pig killing dish as a garnish.
3. Summary. Although the production process of pig killing dishes is tedious, every step is full of enthusiasm and wisdom. From the selection of ingredients to the dicing, from the stewing to the plating, every link needs to be carefully cared for. The umami of the pork and the sourness of the sauerkraut, the tenderness of the blood sausage and the softness of the frozen tofu combine to give this dish a unique flavor and texture.
In the process of making pig-killing dishes, it is necessary to pay attention to the mastery of heat and time control. Too much heat can easily cause the ingredients to be overcooked or too greasy, and too little heat will cause the ingredients to not fully absorb the flavor. Therefore, it is very important to have a good grasp of the heat and timing. In addition, the selection of materials is also an important factor affecting the taste of pig-killing dishes. The selection of fresh and high-quality ingredients can ensure the taste and nutritional value of pig killing dishes.
In conclusion, the preparation of pig-killing dishes requires a certain amount of skill and patience. With the right preparation method, this delicious dish can be easily made. When enjoying the pig-killing dish, we can not only feel its unique taste and rich folk customs, but also experience the charm of Northeast food culture. I hope that everyone will try to make this dish and enjoy the process of making it and the taste of satisfaction.
Finally, we would like to remind everyone that while enjoying food, we should also pay attention to the health and nutrition of our diet. Only by reasonably matching various ingredients and controlling the intake of oil, salt and sugar can we truly achieve both delicious and healthy. Let's use the dish of killing pigs together to start a food journey in the Northeast!
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