Chinese Food
Northeast kill pig vegetable
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It's a wonderful cook's beaker. It's also a big dish without fire. It's a big bowl. It's a delicious pig killing dish. It's tender and delicious. It's fat but not greasy. It's appetizing and appetizing. It's good to drink and eat. Dongbei pig killing vegetable was originally a kind of stew used to kill old pigs in the countryside of Northeast China. A large pot was used to boil a large piece of pork blood neck meat. It is said that the meat in this part is the most fragrant. When it was cooked quickly, it was stewed with pickled vegetables. Then it was put into pig large intestine, pig liver and pig blood intestines at different times. When eating, each part can be cut into a plate and dipped in garlic mud. That is called a fragrance. It can also be stewed together. The so-called stew dish is the Northeast pig killing dish that I finished with a stew beaker today. -
Cooking ingredients
Cooking Steps
Step1:Preparation of material
Step2:Slice the cooked streaky pork, liver, blood intestine, bitter intestine and large intestine, and wash the pickled vegetables
Step3:Prepare a pot of boiling water. First preheat the beaker. All the ingredients, except the sausage, are scalded with boiling water. Control the water content
Step4:Pour out the preheated water in the beaker. Add all the ingredients that have just been boiled and scalded, except the sausage
Step5:Add boiling water. Put the sausage in the end. Tighten the beaker cover
Step6:Open in 2 hours. Season with salt, soy sauce and mushroom powde
Step7:OK。 There's a mea
Cooking tips:Blood intestines are fragile. Be sure to drink them last. Other ingredients can choose their own taste. There are skills in making delicious dishes.
