Passionate pig killing dish-You Are Foodie

By Bella
10

Passionate pig killing dish

From January to December, time flies quickly. People can't help thinking about the Chinese new year, and the food will naturally be more imaginative. I remember when I was a child, when I went to my hometown in the countryside for the Chinese new year, my grandfather always wanted to kill the new year pig to entertain our young people who had come all the way home to visit their relatives. The most unforgettable food is those bold and forthright pig killing dishes... In fact, the real pig killing dishes are a complete cuisine, ranging from the loin to the leg meat, From pig offal to pig blood... In the freshest state, it is cooked into hot fried dishes, cold dishes, steamed bowls, and even hot pot. The taste is far from the frozen meat we take out from the refrigerator. However, the fast pace of urban life has gradually distanced me from the simplicity and family affection. Only this pig killing dish made with sporadic memories can arouse my deep memories of the countryside... Although it is just an ordinary stir fry, But its taste is very shocking. Whether it's a family dinner or a drink, this passionate pig killing dish will certainly make everyone look at your cooking with new eyes and cheer loudly!

Main Ingredients

Auxiliary Ingredients

1. all the ingredients shall be thin and uniform as far as possible. When frying, the fire shall be reduced first, and then the fire shall be increased. The heat must be well controlled.2. there are no strict restrictions on the ingredients of pig killing vegetables. All kinds of miscellaneous meat can be used in the dishes. Except that pig head meat is necessary, the other two can be replaced by kidney flower, heart slice, mouth stick, liver tip, etc.

Step 1 . Prepare a piece of marinated pig's head meat. The supermarket will fly the water again to buy the cooked pork tripe and fat sausage, and wash them with cold water

Step 2 . The head meat and pork belly are sliced into thin pieces, the fat sausage is cut into oblique sections about 1.5cm wide, the ginger is cut into thin shreds, the garlic shoots are cut into inch sections, and then cut from the middle, the pepper is cut into oblique sections

Step 3 . Heat the pan with oil, put shredded ginger into it, and stir fry until fragrant

Step 4 . Pour in the sliced meat, tripe and sausage, turn the heat down and stir fry

Step 5 . Stir fry until the meat becomes bright and spits out oil, pour in the cut pepper, continue to stir evenly over low heat

Step 6 . When the hot pepper begins to release its spicy flavor, pour in soy sauce, turn to the high fire, cook and fry. After the color is uniform, pour in Baijiu and continue to stir fry. At this time, the wine flavor and meat flavor will be perfectly mixed together and emit

Step 7 . Sprinkle a small amount of refined salt and stir well. The amount of salt must be well controlled, which is the key! You can put less, taste well, and add more if you don't have enough

Step 8 . After the taste is adjusted, pour in the chopped garlic sprouts and stir well. Note that the garlic sprouts must be stir fried until they are broken

Step 9 . Pour a little balsamic vinegar into the pot, stir well and turn off the fire. The taste is excellent. A dish contains several different flavors and tastes. Whether you serve wine or rice, you can be called a first-rate killer

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