Many people may not be familiar with the delicacy of killing pigs, which is generally more common in rural areas.

The so-called pig-killing dish does not refer to a specific dish, but a general term for a series of dishes composed of a variety of dishes.

These dishes are all made from parts of the pig's body, hence the name "pig-killing dishes".

And the most representative of the "pig killing dishes" are the following flavors -

Garlic white meat: Large pieces of pork are cut into large slices after cooking, dipped in salt noodles or garlic sauce to eat, relieving greasy and flavorful, and the most original flavor is fragrant.

Garlic heart-protecting meat: It is the part of meat between the pig's heart and liver, which has a strong taste, and it is also good to dip it in garlic sauce.

Firewood is also known as deboned meat: it is pure lean meat that has been removed from large bones. When I say "dismantle", I mean that large pieces of lean meat should be torn apart by hand; I say "chai" because the shredded meat is clearly and good-looking after it is cooked. The dipping sauce is made from soy sauce, vinegar, chili oil, garlic paste, wasabi, bean curd, sesame paste, etc.

Sauerkraut stewed white meat and blood sausage: Sauerkraut should be made of Northeast Chinese cabbage by natural fermentation, and the color is slightly yellow and translucent; White meat is a large piece of pork belly with skin; The blood sausage should be made with fresh pig blood, seasoned with green onions, salt and other ingredients and poured into the casing, and the person in charge of the pot should take a long needle when cooking, and prick it in the blood sausage from time to time, and wait until the eye of the needle does not come out of the pot immediately to ensure the freshness and tenderness of the blood sausage.

These three flavors are stewed together in a pot, and the fat in the pork has been cleaned by sauerkraut.

In addition, the really exquisite restaurants are selected from the countryside with grain, pig grass captive breeding and the formation of "stupid pigs", this kind of pig has the purest natural meat aroma.

……

Many people may not be familiar with the delicacy of killing pigs, which is generally more common in rural areas.

The so-called pig-killing dish does not refer to a specific dish, but a general term for a series of dishes composed of a variety of dishes.

These dishes are all made from parts of the pig's body, hence the name "pig-killing dishes".

And the most representative of the "pig killing dishes" are the following flavors -

Garlic white meat: Large pieces of pork are cut into large slices after cooking, dipped in salt noodles or garlic sauce to eat, relieving greasy and flavorful, and the most original flavor is fragrant.

Garlic heart-protecting meat: It is the part of meat between the pig's heart and liver, which has a strong taste, and it is also good to dip it in garlic sauce.

Firewood is also known as deboned meat: it is pure lean meat that has been removed from large bones. When I say "dismantle", I mean that large pieces of lean meat should be torn apart by hand; I say "chai" because the shredded meat is clearly and good-looking after it is cooked. The dipping sauce is made from soy sauce, vinegar, chili oil, garlic paste, wasabi, bean curd, sesame paste, etc.

Sauerkraut stewed white meat and blood sausage: Sauerkraut should be made of Northeast Chinese cabbage by natural fermentation, and the color is slightly yellow and translucent; White meat is a large piece of pork belly with skin; The blood sausage should be made with fresh pig blood, seasoned with green onions, salt and other ingredients and poured into the casing, and the person in charge of the pot should take a long needle when cooking, and prick it in the blood sausage from time to time, and wait until the eye of the needle does not come out of the pot immediately to ensure the freshness and tenderness of the blood sausage.

These three flavors are stewed together in a pot, and the fat in the pork has been cleaned by sauerkraut.

In addition, the really exquisite restaurants are selected from the countryside with grain, pig grass captive breeding and the formation of "stupid pigs", this kind of pig has the purest natural meat aroma.

……

Many people may not be familiar with the delicacy of killing pigs, which is generally more common in rural areas.

The so-called pig-killing dish does not refer to a specific dish, but a general term for a series of dishes composed of a variety of dishes.

These dishes are all made from parts of the pig's body, hence the name "pig-killing dishes".

And the most representative of the "pig killing dishes" are the following flavors -

Garlic white meat: Large pieces of pork are cut into large slices after cooking, dipped in salt noodles or garlic sauce to eat, relieving greasy and flavorful, and the most original flavor is fragrant.

Garlic heart-protecting meat: It is the part of meat between the pig's heart and liver, which has a strong taste, and it is also good to dip it in garlic sauce.

Firewood is also known as deboned meat: it is pure lean meat that has been removed from large bones. When I say "dismantle", I mean that large pieces of lean meat should be torn apart by hand; I say "chai" because the shredded meat is clearly and good-looking after it is cooked. The dipping sauce is made from soy sauce, vinegar, chili oil, garlic paste, wasabi, bean curd, sesame paste, etc.

Sauerkraut stewed white meat and blood sausage: Sauerkraut should be made of Northeast Chinese cabbage by natural fermentation, and the color is slightly yellow and translucent; White meat is a large piece of pork belly with skin; The blood sausage should be made with fresh pig blood, seasoned with green onions, salt and other ingredients and poured into the casing, and the person in charge of the pot should take a long needle when cooking, and prick it in the blood sausage from time to time, and wait until the eye of the needle does not come out of the pot immediately to ensure the freshness and tenderness of the blood sausage.

These three flavors are stewed together in a pot, and the fat in the pork has been cleaned by sauerkraut.

In addition, the really exquisite restaurants are selected from the countryside with grain, pig grass captive breeding and the formation of "stupid pigs", this kind of pig has the purest natural meat aroma.

……

Many people may not be familiar with the delicacy of killing pigs, which is generally more common in rural areas.

The so-called pig-killing dish does not refer to a specific dish, but a general term for a series of dishes composed of a variety of dishes.

These dishes are all made from parts of the pig's body, hence the name "pig-killing dishes".

And the most representative of the "pig killing dishes" are the following flavors -

Garlic white meat: Large pieces of pork are cut into large slices after cooking, dipped in salt noodles or garlic sauce to eat, relieving greasy and flavorful, and the most original flavor is fragrant.

Garlic heart-protecting meat: It is the part of meat between the pig's heart and liver, which has a strong taste, and it is also good to dip it in garlic sauce.

Firewood is also known as deboned meat: it is pure lean meat that has been removed from large bones. When I say "dismantle", I mean that large pieces of lean meat should be torn apart by hand; I say "chai" because the shredded meat is clearly and good-looking after it is cooked. The dipping sauce is made from soy sauce, vinegar, chili oil, garlic paste, wasabi, bean curd, sesame paste, etc.

Sauerkraut stewed white meat and blood sausage: Sauerkraut should be made of Northeast Chinese cabbage by natural fermentation, and the color is slightly yellow and translucent; White meat is a large piece of pork belly with skin; The blood sausage should be made with fresh pig blood, seasoned with green onions, salt and other ingredients and poured into the casing, and the person in charge of the pot should take a long needle when cooking, and prick it in the blood sausage from time to time, and wait until the eye of the needle does not come out of the pot immediately to ensure the freshness and tenderness of the blood sausage.

These three flavors are stewed together in a pot, and the fat in the pork has been cleaned by sauerkraut.

In addition, the really exquisite restaurants are selected from the countryside with grain, pig grass captive breeding and the formation of "stupid pigs", this kind of pig has the purest natural meat aroma.

……

Many people may not be familiar with the delicacy of killing pigs, which is generally more common in rural areas.

The so-called pig-killing dish does not refer to a specific dish, but a general term for a series of dishes composed of a variety of dishes.

These dishes are all made from parts of the pig's body, hence the name "pig-killing dishes".

And the most representative of the "pig killing dishes" are the following flavors -

Garlic white meat: Large pieces of pork are cut into large slices after cooking, dipped in salt noodles or garlic sauce to eat, relieving greasy and flavorful, and the most original flavor is fragrant.

Garlic heart-protecting meat: It is the part of meat between the pig's heart and liver, which has a strong taste, and it is also good to dip it in garlic sauce.

Firewood is also known as deboned meat: it is pure lean meat that has been removed from large bones. When I say "dismantle", I mean that large pieces of lean meat should be torn apart by hand; I say "chai" because the shredded meat is clearly and good-looking after it is cooked. The dipping sauce is made from soy sauce, vinegar, chili oil, garlic paste, wasabi, bean curd, sesame paste, etc.

Sauerkraut stewed white meat and blood sausage: Sauerkraut should be made of Northeast Chinese cabbage by natural fermentation, and the color is slightly yellow and translucent; White meat is a large piece of pork belly with skin; The blood sausage should be made with fresh pig blood, seasoned with green onions, salt and other ingredients and poured into the casing, and the person in charge of the pot should take a long needle when cooking, and prick it in the blood sausage from time to time, and wait until the eye of the needle does not come out of the pot immediately to ensure the freshness and tenderness of the blood sausage.

These three flavors are stewed together in a pot, and the fat in the pork has been cleaned by sauerkraut.

In addition, the really exquisite restaurants are selected from the countryside with grain, pig grass captive breeding and the formation of "stupid pigs", this kind of pig has the purest natural meat aroma.

……

Many people may not be familiar with the delicacy of killing pigs, which is generally more common in rural areas.

The so-called pig-killing dish does not refer to a specific dish, but a general term for a series of dishes composed of a variety of dishes.

These dishes are all made from parts of the pig's body, hence the name "pig-killing dishes".

And the most representative of the "pig killing dishes" are the following flavors -

Garlic white meat: Large pieces of pork are cut into large slices after cooking, dipped in salt noodles or garlic sauce to eat, relieving greasy and flavorful, and the most original flavor is fragrant.

Garlic heart-protecting meat: It is the part of meat between the pig's heart and liver, which has a strong taste, and it is also good to dip it in garlic sauce.

Firewood is also known as deboned meat: it is pure lean meat that has been removed from large bones. When I say "dismantle", I mean that large pieces of lean meat should be torn apart by hand; I say "chai" because the shredded meat is clearly and good-looking after it is cooked. The dipping sauce is made from soy sauce, vinegar, chili oil, garlic paste, wasabi, bean curd, sesame paste, etc.

Sauerkraut stewed white meat and blood sausage: Sauerkraut should be made of Northeast Chinese cabbage by natural fermentation, and the color is slightly yellow and translucent; White meat is a large piece of pork belly with skin; The blood sausage should be made with fresh pig blood, seasoned with green onions, salt and other ingredients and poured into the casing, and the person in charge of the pot should take a long needle when cooking, and prick it in the blood sausage from time to time, and wait until the eye of the needle does not come out of the pot immediately to ensure the freshness and tenderness of the blood sausage.

These three flavors are stewed together in a pot, and the fat in the pork has been cleaned by sauerkraut.

In addition, the really exquisite restaurants are selected from the countryside with grain, pig grass captive breeding and the formation of "stupid pigs", this kind of pig has the purest natural meat aroma.

……

Many people may not be familiar with the delicacy of killing pigs, which is generally more common in rural areas.

The so-called pig-killing dish does not refer to a specific dish, but a general term for a series of dishes composed of a variety of dishes.

These dishes are all made from parts of the pig's body, hence the name "pig-killing dishes".

And the most representative of the "pig killing dishes" are the following flavors -

Garlic white meat: Large pieces of pork are cut into large slices after cooking, dipped in salt noodles or garlic sauce to eat, relieving greasy and flavorful, and the most original flavor is fragrant.

Garlic heart-protecting meat: It is the part of meat between the pig's heart and liver, which has a strong taste, and it is also good to dip it in garlic sauce.

Firewood is also known as deboned meat: it is pure lean meat that has been removed from large bones. When I say "dismantle", I mean that large pieces of lean meat should be torn apart by hand; I say "chai" because the shredded meat is clearly and good-looking after it is cooked. The dipping sauce is made from soy sauce, vinegar, chili oil, garlic paste, wasabi, bean curd, sesame paste, etc.

Sauerkraut stewed white meat and blood sausage: Sauerkraut should be made of Northeast Chinese cabbage by natural fermentation, and the color is slightly yellow and translucent; White meat is a large piece of pork belly with skin; The blood sausage should be made with fresh pig blood, seasoned with green onions, salt and other ingredients and poured into the casing, and the person in charge of the pot should take a long needle when cooking, and prick it in the blood sausage from time to time, and wait until the eye of the needle does not come out of the pot immediately to ensure the freshness and tenderness of the blood sausage.

These three flavors are stewed together in a pot, and the fat in the pork has been cleaned by sauerkraut.

In addition, the really exquisite restaurants are selected from the countryside with grain, pig grass captive breeding and the formation of "stupid pigs", this kind of pig has the purest natural meat aroma.

……

Many people may not be familiar with the delicacy of killing pigs, which is generally more common in rural areas.

The so-called pig-killing dish does not refer to a specific dish, but a general term for a series of dishes composed of a variety of dishes.

These dishes are all made from parts of the pig's body, hence the name "pig-killing dishes".

And the most representative of the "pig killing dishes" are the following flavors -

Garlic white meat: Large pieces of pork are cut into large slices after cooking, dipped in salt noodles or garlic sauce to eat, relieving greasy and flavorful, and the most original flavor is fragrant.

Garlic heart-protecting meat: It is the part of meat between the pig's heart and liver, which has a strong taste, and it is also good to dip it in garlic sauce.

Firewood is also known as deboned meat: it is pure lean meat that has been removed from large bones. When I say "dismantle", I mean that large pieces of lean meat should be torn apart by hand; I say "chai" because the shredded meat is clearly and good-looking after it is cooked. The dipping sauce is made from soy sauce, vinegar, chili oil, garlic paste, wasabi, bean curd, sesame paste, etc.

Sauerkraut stewed white meat and blood sausage: Sauerkraut should be made of Northeast Chinese cabbage by natural fermentation, and the color is slightly yellow and translucent; White meat is a large piece of pork belly with skin; The blood sausage should be made with fresh pig blood, seasoned with green onions, salt and other ingredients and poured into the casing, and the person in charge of the pot should take a long needle when cooking, and prick it in the blood sausage from time to time, and wait until the eye of the needle does not come out of the pot immediately to ensure the freshness and tenderness of the blood sausage.

These three flavors are stewed together in a pot, and the fat in the pork has been cleaned by sauerkraut.

In addition, the really exquisite restaurants are selected from the countryside with grain, pig grass captive breeding and the formation of "stupid pigs", this kind of pig has the purest natural meat aroma.

……

Put the wok on the fire, put in the mixed oil to heat, put in the ginger slices, green onion section to fry until fragrant, add the shredded sauerkraut to fry the flavor, mix in the pork bone broth, add the pork belly, pork intestines, vermicelli and frozen tofu, skim off the foam after boiling, add refined salt, pepper, cooking wine, soy sauce, chicken essence, etc., simmer for about 7 minutes over low heat, use a colander to remove the stewed vegetables in the pot and put them into the soup.

Put the blood sausage into the pot, blanch it until the intestine slices are curled, and then remove it with a colander and put it in the soup? On top of the stewed dish, add monosodium glutamate to the soup in the pot, and pour the soup into the pot? Finally, sprinkle with coriander and serve with the garlic saucer. [1] I want to chat with more like-minded people about "{?$article_title?} ", WeChat pays attention to "excellent reading literature", chatting about life, looking for confidants~