Dishes prepared with pork or parts of a newly-butchered pig

The pig-killing dish was originally a kind of stew that was eaten in the northeastern rural areas when it was close to the annual killing of pigs. It is also a folk representative dish of hazelnuts, which is popular in Heilongjiang, Jilin and Liaoning in Northeast China. While maintaining the original flavor, the “killing pig dish” has been improved in its production method and rich in flavor, and almost all parts of the pig have been made into vegetables. Pork bone, head meat, shredded meat, pork belly, pig blood sausage, sauerkraut white meat and "lantern hanging (full set of pigs)". It is conceivable that in the cold weather and the depression of everything, the killing of pigs and vegetables is full of fragrance, and friends and family are sitting around on the enthusiasm. While the family often eats and kills pigs, eats large pieces of meat, drinks in large bowls, that The strong nostalgia will make you feel the hospitality and enthusiasm of the northerners.

The pig-baked vegetables originated in the countryside in the northeast. After the autumn harvest, people celebrated the harvest, or slaughtered the fat pigs in their homes a year ago, and made various dishes to entertain the neighbors. This is the original place to kill pigs. The "killing pigs" are usually killed after the Laba, so there are folk songs of "children and children, don't cry, pass the Laba to kill pigs". In the past, when the countryside went to "Laba", the curtain of the Chinese New Year was slowly opened: killing pigs, making tofu, steaming bean bags, and running new year's goods... Ten villages and eight villages, every household, even the air in the desert, is also full of A strong festive atmosphere. Killing pigs is a happy day for farmers. Usually, the days are very tight, and each family raises a few pigs. Only when the pigs are killed on the annual or special days can you eat a table and kill the pigs. Therefore, on the day of killing the pigs, the relatives and friends in the village, and even the prostitutes married to the outside village, as well as the son-in-law, all invited to eat the pig food at home. It is very simple to kill pigs. It is full of cuts of a large pot of sauerkraut, and then pick a few pieces of good five-flowered three-layered meat and put them in a sauerkraut. The stewed meat pieces are cut into pieces of long, wide white flesh and served on the table with sauerkraut. This white flesh is fat and not greasy, and it has a strong aroma. The sauerkraut is salty and salty, crisp and refreshing. Really affordable, hot and sweaty to eat a meal, the year of hardship seems to have all offset. Perhaps because of the trouble, the fellows sometimes do not make blood sausages, but the pig blood is diluted with the person who asks, plus the cooked oil and seasoning, slowly steaming a large pot, steamed pig blood twitching A layer of oily flowers, tender and tender like egg yolk, drink a bite slippery, hot into the throat, has been deeply into the bottom of my heart.