Northeast pig-killers

This is a family-known pig-killing dish that was eaten in the north-eastern countryside every year near the end of the year. Remember that when they were young, they had no condition to talk about ingredients and fabrics, but to put the freshly killed pork into a pot, to add water, to put salt, and then to cut the sour sauce in a boiler, and then to pour it into the pot. In the course of the meal, a plate of meat, a plate of sour vegetables, a plate of blood intestines, some of which are bound together, called sours, more fragrance, more fragrance, more fragrance, more fragrance, more fragrance, more fragrance, more fragrance, more fragrance。

Recipe Recommendations

sauerkraut half a piece of
pig blood sausage half a
pig liver 150g
pig large intestine 150g
pig bitter intestines 150g
Pig's blood neck meat 100g
oil appropriate amount
salt appropriate amount
pepper appropriate amount
onion appropriate amount
Jiang appropriate amount
aniseed appropriate amount

salty and fresh
stewed
ten minutes
ordinary

Steps for Northeast pig-killers

Prepare material. These foods can be bought directly in the market for cooked pork, pig's blood, pig's intestines, pig's intestines, livers, and all of the raw foods can be processed by themselves. If more people recommend the latter, my family will choose the former and all the halogen products will be delicious and easier to produce。

Sliced sour vegetables are washed cold twice, water is removed, and the cooked pork, liver, blood intestines, intestinal intestines are sliced separately, and the onions are cut。

The frying pans are filled with a proper amount of oil, the blasting peppers, and they're thrown out, and they're evened with sour sauce。

Add all foods except the pig's blood intestines equally。

Add a proper amount of water, burn the fire, slow the fire, and make all the food tastes。

Add the blood intestine fire to stew for about five minutes and the salt。

It smells so good, it smells so good, it doesn't get enough。