Northeast scavenging pork
By VicentaLakin
Pork-killing is a kind of stew that is eaten every year in the north-east countryside near the end of the year. Pork-killing flavors of meat and soup, fat and not tired, smooth and tender, and appetizers。
Recipe Recommendations
- pork belly 800g
- vermicelli 100g
- sauerkraut 600g
- onion appropriate amount
- Jiang appropriate amount
- blood sausage appropriate amount
- cooking wine appropriate amount
- pepper 1 teaspoon
- aniseed 3 petals
- cumin 1 teaspoon
- pepper 1 teaspoon
- sesame oil 1 teaspoon
- chicken essence 1 teaspoon
- salt 2 tsp
- soy sauce 3 tablespoons
- sour and salty
- stewed
- an hour
- ordinary
Steps for Northeast scavenging pork
1
Powder wash is immersed in clean water
2
(a) Thin of sour vegetables
3
Scratch the veggies and wash them clean
4
The pot was re-filled with fresh water, with swirled bouquets, onions, ginger chips, wine, and then burned in the fire for 10 minutes. Shut the fire for five minutes. The rest of the broth is not greasy, leaving behind a solid layer of oil floating on the surface。
5
Hot pots to refuel, onions to the acne, fragrance to the accelerants to the accelerator and three minutes to the fire
6
(b) The made sour is poured into the boiler of five flowers, and the fire is boiled with ginger chips, onions, a small spoon of pepper, three petals, a small spoon of fragrance, and a medium and slow stew
7
Put the powder in the pot and cook it in 20 minutes
8
(b) Scorch to powder, which is transparent and ripe, and in which the intestines are boiled for three minutes before they are recovered, salt, chicken, pepper, perfume, plates
9
Blood intestines are slashed in the upper part of the upper layer with onions; soy sauce is added to the end of the garlic and used as a sauce。Northeast scavenging pork Make Tips
After the pig killing dish is prepared, it can be divided into a plate of meat, a plate of pickled cabbage vermicelli, and a plate of blood sausage. It can also be served directly in one like what I made.