How to cook pork-killing dishes in Harbin?

Not to mention killing pigs in Harbin, which is a famous dish in three northeastern provinces. In previous years, it was almost an appetizer for people to enter the "Spring Festival mode", because in a year, people can only eat pig-killing dishes when they kill pigs, and only at this time will people be willing to kill the fat pigs they have worked hard for a year and eat meat in such a luxurious way.

Now when it comes to killing pigs in Northeast China, people have formed a stereotype, that is, a pot of stew. Pork belly, ribs, water, sauerkraut ... No matter what comes out of a pot, adding a few blood sausages is killing pig dishes. This understanding is also right and wrong. That's right, because this one-pot stew is really killing pigs. He is wrong because it is only one dish in the killing pig dish, not the whole dish.

Killing pig dishes can be said to be a concept. How many dishes can you cook? That depends on how much creativity and craftsmanship you have. "Second brother" from head to toe, except for a pig hair, you can use your imagination, just two words, fuck! Eat!

More commonly, ......

The first one, blood sausage

You need to prepare this dish when you kill pigs. Exquisite masters start fast and move slowly for more than ten minutes, which affects the taste of blood sausage. A knife spurts blood, and the cauldron is full of blood. Other dishes were also cooked from this time. Chefs who make blood sausage very delicious have their own methods. Most chefs have paid attention to this dish, and they will add spiced powder, diced fat (finely cut fat), and I heard there is garlic water. Anyway, the secret recipes are different, and the taste of the blood sausage is also very different. The important step is to cook the blood sausage, which is older and cooked. It's hard to control.

The second course, white meat with garlic paste, is also called prescription meat. Cut the pork belly into cubes of about 10 cm, and cook it in a pot until it is 70% cooked. The reason why it is rare is to prepare for the later addition. You can eat it with minced garlic, which is commonly known as minced garlic and white meat. You can further cut it into pieces one centimeter thick. Whether you want to steam it in a pot or use braised jar meat ... it's up to you.

Boiled pork slices with garlic

The third way: protect the heart and meat.

This is the diaphragm near the heart, which is responsible for pulling the heart tissue and protecting the heart from shaking. In the northeast, people are "live" meat, which is very fragrant. Heart-protecting meat Harbin people generally like to use Chili as heart-protecting meat, stir-fry heart-protecting meat, or tear heart-protecting meat (large pieces) by hand, or tear it into shreds and mix with seasonings such as shredded onion and Chili oil. Pepper protects the heart. This dish in the picture has a wide range of juices, and Harbin people prefer stir-frying.

The fourth way: water

Harbin people prefer belly and fat intestines and eat other people's, but they don't particularly like them. Generally, the belly is full of red oil, smoked sauce and rinse the belly. Fat sausage is mainly suitable for burning, stewing, marinating and frying ... Harbin people prefer to eat fat sausage, which becomes fat sausage after braising.

Jiuzhuan pork intestines

There are many kinds of pig-killing dishes, which are an independent cuisine. So I want to make it clear that I am really a professional chef. I just choose what I like and talk casually. Welcome to continue writing.

Kill pig dishes in Harbin. Can't live without big bone sticks, sauerkraut, pork belly and blood sausage! In fact, the pig-killing dishes in the three northeastern provinces are similar. I can't say which province it is from, but it has always been a northeast dish. Some time ago, I went to Yunnan for dinner, and I also ate the pig-killing dish of the local restaurant "Old Yunnan Shanzhai" in Kunming, but it was very different from our northeast, fried and almost the same as ours!

Harbin's pig-killing dishes originated in Shuangcheng, and some people say Acheng! CCTV has also recorded documentaries before! In the difficult period of the early years in Northeast China, pigs were killed before the Chinese New Year. Every family raises pigs, but not every family kills pigs themselves. It is said that there is a butcher in Handian Town, Shuangcheng, who kills pigs and takes some leftovers from his intestines as wages. Later, I opened a greenhouse, set up a big pot, stewed some leftovers except pig's head, pork and ribs, and added sauerkraut and blood sausage, which is the embryonic form of killing pig dishes now! The current pig-killing dishes are rich in content. It is said that pigs are treasures from beginning to end, and I feel that I can eat anything except pig hair!

Wei Xiukun, the founder of the first pig-killing dish in Laohandian Shuangcheng, said with a smile: "I initiated the idea of killing pig dishes." He Song, the boss of "My Family Killing Pig Cuisine", the president of Acheng Sari Killing Pig Cuisine Association, produced historical data to prove that "Acheng Sari Killing Pig Cuisine has a history of nearly a thousand years".

In people's impression, the twin cities seem to be the hometown of killing pig dishes. Even many restaurants in Harbin that cook pig dishes have to add the word "twin cities" to be authentic. In the 1970s, when Shuangcheng was still a county, there was no such thing as "killing pig dishes" in the local area, but there was a custom of "killing pigs in the New Year".

Killing pigs and stewing kitchen knives in Weichangshan, Qunce Village, Handian Town, everyone in Shiliba Village knows that "the old guard with a knife". Every year, every family invites him to come home to kill pigs and cook, entertain the neighbors, treat himself and show off his wealth. Two packs of cigarettes and a towel were Wei Changshan's rewards for cooking with a knife. 1995, the villagers pooled 20,000 yuan and gave it to Wei Changshan's honest fat son. Xiao Pang left the village and entered the city. He opened a small restaurant in the family building of Shuangcheng Old Construction Committee, named "killing pigs and cooking" and named "Laohandian killing pigs and cooking" after his hometown Handian. At that time, the fat man was Wei Xiukun, the shopkeeper of "Shuangcheng Laohan Store Killing Pig Cuisine".

No one had heard the name of this dish at that time. When they entered the store, everyone asked, "What do you mean by killing pigs?" According to this statement, the name "killing pork dishes" should have originated from the Wei family in Handian, Shuangcheng.

Acheng

In Acheng, the local people say that the origin of killing pig dishes is: you must go to the ruins, which is the ancestor of killing pig dishes. As a street in Acheng, there are 6 villages with a population of only over 20,000. Why do you claim to be the birthplace of Northeast cuisine?

According to legend, in the winter of114, Akuta, the leader of Jurchen Wanyan Department, set out to attack Liao. The local people were oppressed and ruled by Liao people. I heard that Nuzhen rebelled against Liao, and they were willing to kill all their pigs for Nuzhen soldiers to eat. Jurchen soldiers saved their strength and gained great morale. They crossed the ice-free river at night and occupied Liaocheng. Since then, the Jin Dynasty has been established, with Acheng as its capital.

Killing pigs and cooking is the highest etiquette for jurchen to receive guests. Acheng Ruins Area has long been a royal livestock breeding ground in Jindu, so it makes sense to say that the local custom of killing pigs and cooking them has been said for nearly a thousand years, and it is also the birthplace of killing pigs for thousands of years.

Sauerkraut and white meat with garlic paste and blood sausage

Different from the competition, sects are not so important to food, so it is better to compare the taste. The two bosses are surprisingly unified in taste comparison. Seeing that a pig-killing dish is not authentic, compare two things: one is blood sausage, which is the most test of the master's skill; The second is sauerkraut, which depends on the quality of the hotel.

Shuangcheng

Wei Xiukun, the chef of killing pork in Shuangcheng Laohan Store, first served a "white meat with sauerkraut": tender pork with coarse grains has its own peculiar smell, but the fresher it is, the more greasy it is. This inherent contradiction was solved by sauerkraut. Chinese cabbage does not absorb water, but it can absorb the fat of meat, and the lactic acid produced by pickling can also neutralize the fishy smell of fat meat. In Wei Xiukun's view, a well-proportioned white meat with sauerkraut requires a fat mouth and does not feel greasy. Instead, it breeds a feeling of "hunger" and wants to eat fat. This is the charm of sauerkraut. Any sour agent will destroy its own lactic acid taste, so there are only three raw materials: water, salt and vegetables, and the rest are precipitated by time.

Although it has been settled in Shuangcheng for many years, Jia Wei sauerkraut still relies on the "secret system" of an old street in Handian, and the mass-produced sauerkraut that can be bought casually in the market is simply inconspicuous.

Acheng

He Song, the owner of Acheng Relic's "My Family Kill Pig Cuisine", replied "Garlic Sausage": Sausage itself has no obvious taste, and it depends on seasoning. Garlic and ginger foam will get pimples when cut into large pieces, and will also drown the light flavor of blood sausage. It will be too broken to hang. The proportion of garlic, onion and ginger is the most exquisite, so blood sausage is the taste of a master. The heat determines the taste, depending on the chef's experience and feeling. Time is short, and the blood sausage is either immature or scattered. After a long time, the blood sausage will have a "horned eye" and become astringent.

The garlic in Acheng needs no repetition, no sauce and vinegar, and it is a perfect match with blood sausage. According to Hejia standard, qualified blood sausage is smooth and elastic, the incision is bright, the seasoning is light and uniform, and the warm fragrance enters the nasal cavity from the mouth.

He Jia has opened a shop for more than 20 years. From the old man to the eldest son and the youngest son, He's shopkeeper has been updated, but Mr. Zhong has not changed, that is, He's old mother. The old man is over 60, and he gets up at three o'clock every day to pick up, fill, adjust and steam. The old lady only believes in her own craftsmanship and does not allow her son to intervene. Limited by physical strength, the old man only makes 30 yuan a day. Please leave early tomorrow when they are sold out.

Nothing is more enjoyable than a dish that kills pigs.

What is the meaning of "northeast killing pig dishes"? That's "Sauerkraut and White Meat Stewed with Blood Sausage".

If you can't understand this, then you are not a serious northeast person.

How delicious is the northeast pig-killing dish? 1000 people have 1000 answers, and everyone has his own preferences. In many people's minds, it means the joy of the New Year, the harvest at the end of the year, a reunion dinner with oil and water, and a mood called celebration.

In many people's memory, killing pig dishes must be associated with second brother. Generally, people in the northeast kill pigs on the 22nd of the twelfth lunar month. In other words, the fourth option is to kill pigs on the day of off-year. For children, they are always very excited. They have something to eat, something to see and something to play with.

Well, the second brother was pushed onto the board by some strong men before he could cry. Second brother is still dying. A strong man, a pig slayer, got on the stage with a steel knife. Killing pigs is a technical job. If he can't kill it well, the pig will hum savagely, and maybe he will run away, not far, of course, but it will leave a joke. Therefore, the pig-killing hero pays attention to cleanliness. When he kills with one knife, a pig-killing knife enters the second brother's little heart.

The second brother died heroically without a snort. At this time, everyone will come up with a basin that has been prepared for a long time. What are you doing? Pig blood has been flowing in the basin. Remember to put some edible salt in advance. Pig blood should be stirred while flowing, so that pig blood and salt can be fully dissolved together to prevent pig blood from coagulation. Pig blood is dry, of course, it is filled with blood sausage.

Blow hair and molt, and the next action will be done in one go, and the clean white pig will be ready. Do what again? Separate pork, pig's head, pig's leg and pig's trotters, take out five bellies and six dirty parts ... and divide up the "Year Pig", which is a lively New Year.

Everyone knows that the soul of killing pig dishes is blood sausage. This blood sausage is not a rare thing, but it is old and laborious. First of all, the pig intestines should be turned over and washed. Pig intestines are full of oil and water. To clean them, you must add some vinegar and alkali to remove the fishy smell. After cleaning, it's time to start pouring. Pour pig blood into the prepared funnel, pour it into the pig farm, and finally tie the ends of the intestines. Even if the blood sausage is ready.

After the blood sausage is tied, it can be cooked in a hot sauerkraut pot. The cook's grandmother and mother took out bamboo sticks and tied several air holes in the blood sausage to prevent the blood sausage from cracking. At this time, the pot was boiling, with white cooked pork belly, red blood sausage, white frozen tofu and green Chinese cabbage. Coupled with the fragrance of pepper, aniseed (star anise) and cinnamon, it permeates the village. To put it bluntly, even the air smells like killing pigs.

The characteristic of killing pig dishes is that they complement each other with clear soup stew. The food is rotten and the soup is refreshing. Soup is more delicious than vegetables, because it combines the taste of sauerkraut, which is fragrant but not unpleasant. Meat is tender and soup is fresh, fat but not greasy, appetizing and satisfying, and a meal will stay fragrant. Authentic pig-killing dishes must use earthen stoves and earthen pots as firewood. Burn this wood for an hour. Open the lid. It smells good. Garlic can also be added to the cooked meat slices.

This is the main ingredient of the pig-killing dish-garlic and white meat, which really melts in the mouth, and the fat is crystal clear and delicious.

Let me show you a million-broadcast, explosive video "Northeast Kill Pig Cuisine", which is very detailed.

Real shot, authentic northeast rural killing pig dishes!

A long time ago, killing pig dishes was simply delicious to the northeast people. Now that I think about it, it's really memorable. However, these pig-killing dishes I have eaten in recent years can never taste the taste of that year. I don't know if it's because life is better than before or because pork is not as delicious as stupid pork. Anyway, I can't taste the taste of decades ago.

Pig-killing dish is an indispensable dish in rural areas of Northeast China for the New Year. The material is simple. Sauerkraut, pork and blood sausage are also placed in other places. The lard in pork is stewed in the northeast big pot. The more stewed, the better. It is called delicious garlic sauce tofu and blood sausage.

In fact, this sentence can't be asked. It is true that the pig-killing dish originated in the northeast rural area, but now it is not limited to the northeast. . .

The reason for the rise of pig-killing dishes is that after the autumn harvest every year, people kill their pigs to celebrate the bumper harvest, or before the Chinese New Year, and cook various dishes to entertain the villagers!

1, slice cooked pork belly, cut sauerkraut into filaments, soak dry powder strips in advance, and cut frozen tofu into quick slices.

2. Put the wok on fire, heat it with mixed oil, stir-fry ginger slices and scallions, stir-fry shredded sauerkraut until fragrant, add pork belly, pork intestines, vermicelli and frozen tofu, boil, skim off the floating foam, and add refined salt, pepper, cooking wine, soy sauce and chicken essence. Stew on low heat for about 7 minutes, and remove the stewed vegetables from the pot with a colander, and

3, put the blood sausage in the pot, hot into a roll, remove it with a colander and put it on the stew, then add monosodium glutamate to the pot, pour out the soup in the pot, and finally sprinkle with coriander, it's OK!

I'm from the northeast. I'm glad to answer this question. Killing pigs is a favorite dish of the northeast people. This dish is quite common in the northeast, not only in other parts of Harbin in the northeast, but also.

Firstly, farmers' pork is selected, cleaned with warm water, and then a proper amount of water is put into the pot, and the pork is broken down into pieces of appropriate size and put into clear water. Bring to a boil with high fire and simmer slowly. During the stew, prepare the auxiliary materials needed for killing pig dishes. The essence of killing pig dishes is sauerkraut, which is the soul of killing pig dishes. Pickled sauerkraut is selected after pickling for one month. At this time, pickled sauerkraut was just right, sour and delicious, and it was stewed with pork in a rural earthen stove for more than two hours.

Of course, Harbin's pig-killing dishes are indispensable for the clever collocation of blood and intestines, and some pig livers and lungs can also be added. Harbin's pig-killing dish is the best in the second meal, and the gravy has completely entered the sauerkraut. At this time, the pig-killing dish has completely sublimated to the peak of pig-killing dish, which is the most unforgettable nostalgic memory of all Northeast people.

In the northeast, farmers' uncles have been busy for a year, and it is only three or nine days before the harvest can be stored. You can treat yourself to a delicious pig-killing dish of several hundred Jin. At this time, you can invite relatives and friends from the village to taste it together. I come from the northeast and never leave. I love you and my great northern wilderness.

First, there must be a big pot with bellows to blow the fire, and then you are killing a pig with hair on its head. Pig head and pork are sorted by parts, and the heart, heart, lungs and belly are washed and cooked. Put them away and don't let the cat take them away. Wash the small intestine and large intestine, fill it with pig blood to make blood sausage, and cook it ... Do you like to kill pigs with sauerkraut or dried radish? Feel free to like sauerkraut more ... boil the meat you want with boiling water ... then put the vegetables and cooked meat into the wok, and don't forget to put bone soup and white meat slices. When it's almost cooked, add the blood sausage slices with the thickness you like, season and add salt. Don't leave your grandparents in the west, and then call your freckled sister-in-law [I want to be quiet] [I want to be quiet] Start the construction, and don't insist. ...

material

The practice of killing pig dishes in northeast China