Wangcaina shazhu cuisine

Wang Cai's pig-killing dish was originally a stew that was eaten in rural areas of Northeast China every year when it was near the end of the year to kill pigs. In the past, people didn't have the conditions to pay attention to any ingredients and seasonings. They just cut the blood neck of the freshly killed pig into large pieces, cooked it, cut it into large pieces and put it into a pot, and then put the processed dried cabbage into it while cooking. Add water and seasoning, wait until the rotten meat and vegetables are cooked, then pour the filled blood sausage into the pot and cook it. When serving, a plate of meat, a plate of sauerkraut, a plate of blood sausage, and some of them are combined. This dish is not delicious just cooked, but cooked more. When it is hot in the future, it is the best. The production method of farm-style pig-killing vegetables: main ingredients: 100g of fresh fat pork, 150g of pig blood curd, 50g of pig liver, 50g of pig large intestine, 100g of white tofu and 100g of sauerkraut. Seasoning: lard, ginger, salt, onion, pepper noodles, soy sauce, and pepper noodles. Steps: 1. Slice fat pork, pig's large intestine, pig's blood, pig's liver and white tofu, cut sauerkraut into sections, shred ginger, and cut onion into chopped green onion. 2, put a little lard in the pot until it is 60% hot, stir-fry shredded ginger until fragrant, stir-fry fat pork and large intestine for a few times, add water to cook, then add sauerkraut, and finally add pork blood, pork liver and white tofu to boil for a few times and add salt monosodium glutamate to get out of the pot. 3, to be accompanied by chopped green onion, pepper noodles, soy sauce, paste pepper noodles made of dip in water to eat. Flavor: the meat is tender and the soup is fresh, fat but not greasy, smooth and tender, appetizing and satisfying.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)