Hakka all-boiled soup, as the name suggests, contains the whole pig. Of course, it is not a pig to make the soup, haha. There are Hakka people living in some places in the area. The Hakka eating habits are a little different from other local people, and they are a little salty, such as Hakka salty chicken. I like Hakka whole pig soup. The ingredients are taken from all parts of the cooking process. Without putting any condiments, I just use a little salt to season it. What comes out is the delicacy of a pig, haha. In fact, it is not necessary to use all parts of the pig. As much as you can, it is very casual. I cooked this soup with some ingredients I bought in the supermarket. If it is local pork, it will be more fragrant.
Ingredients: soy sauce,salt,cucumber,green pepper,carrots,pig tongue,water starch,cooking wine,rock sugar,onion,Jiang,garlic,pepper powder,soybean paste,rice oil
It is said that in the early years of the Republic of China, there was a butcher surnamed Wang in Ciqikou, Chongqing, who processed the leftovers of meat sales at a low price every day. His daughter-in-law Wang Zhangshi felt it was a pity, so he set up a small stall selling the chop suey soup on the street, using pig head meat, pig bones and peas to make the soup. Add pig lungs, fat intestines, add ginger, pepper, and cooking wine to simmer it over low heat. The taste was particularly good. Later, in the chop suey soup, Wang Zhangshi added fresh pig blood. Unexpectedly, this blood became more tender and tasted more delicious. Because this kind of "Xuewang" is different from the "Wangzi" formed in squares sold on the market. It is made of fresh pig's blood quickly and is relatively rough, so it is called "Maoxuewang". "Mao" is the Chongqing dialect, which means rough and sloppy
