Authentic Northeastern Pig Dishes (heilongjiang Taste)

Authentic Northeastern Pig Dishes (heilongjiang Taste)

1. You can buy sauerkraut whole or cut, because I am too busy at work, so I buy sauerkraut now, this year I plan to pickle some by myself. Pick sauerkraut: look clean and the color is normal! It's sold in big supermarkets

2. Open the bag, pick up the water, soak it with tap water, then remove the excess water, repeat this twice, and then soak it with warm water. Note: The temperature of warm water makes your hands slightly hot. Soak in cold water first, because the sauerkraut we bought will add something when marinated. We rinse it to clean the sauerkraut. Soak it in hot water to remove some of the strong sourness, so that it will be better when you eat it. It doesn't feel too sour, and the taste is delicious!

3. Pork spine (we call pig tail bone), cheap and delicious. Ribs are expensive and not suitable for long stewing. I am 2 catties of sauerkraut with 3 catties of pork spine, you can also buy pork bones

4. You can also buy a pound of pork belly and put it in the pork-killing vegetables, so that the dishes will be more fragrant, and there will be one more dish at the same time. Wash the pork belly, cut into two pieces, and put in the vegetables. Wait until it's cooked. Take it out and cut it into large slices, and eat it directly with garlic sauce. This is also a common and necessary dish at a pig-killing banquet. Those who like meat will find it very enjoyable. It's really good, good, and delicious. Unfortunately, I can't eat it, too. Tired! The picture I posted was not pork belly, but pork leg, which was much thinner. There are also pig blood sausages that must be added, because I am a Christian, so I am exempted!

5. Add water to the pot and boil, put the pork spine in it and scald it for a while: one is to clean it, and the other is to tighten it, it will produce a lot of dirty foam. I know this, I won’t say what the experts say

6. Because there is no big iron pot at home now, I use a casserole. In addition, the casserole does not absorb water, so that it can maintain a slow fire. Put the scalded pigtail bones and sauerkraut into a casserole. Fill the casserole with water, 1 tablespoon of dark soy sauce, 2 pieces of green onion, 2 slices of ginger, 2 aniseed, and salt. Taste the soup in a pot, not too salty, just as salty as it tastes. When pickling sauerkraut, the manufacturer will put a lot of industrial salt, so the sauerkraut itself is salted thoroughly and has a salty taste. Turn on the fire, boil the pot on medium heat, simmer on slow heat, about 2 hours, turn off the heat when the meat is cooked

7. We can stew in the morning and eat it at noon, which is conducive to the full use of the flavor of sauerkraut. You can also make it at night and eat it in the morning. Heat the dish in a spoon when you want to eat it. Stewed sauerkraut in an iron pot, the taste is full of fragrance. You can make more of this dish. Don't be afraid of leftovers. Reheat the rest. The more times you heat the better, the better!

Tips:

In fact, this is a simple dish, boiled pork and sauerkraut. You just need to soak the sauerkraut and blanch the meat in hot water. Put all the ingredients in a pot and simmer them in white water! This is how authentic pig-killing vegetables are done. Don't put too much soy sauce. Keep the original color of sauerkraut. You don't need to add MSG to season it. When the vegetables are cooked, the taste of sauerkraut is everywhere! When you want to eat it, you can add some northeastern vermicelli, which is stewed pork vermicelli! A pig dish, of which I taught the three dishes at the pig dish feast: braised sauerkraut, scalloped pork (like white meat), stewed pork vermicelli, if you like, try it and feel the happy life of Heilongjiang people , I love my hometown!