Pig killing dish was originally a stew eaten when killing new year pigs near the end of the year in rural areas of Northeast China. Pig killing dishes are opened in many places in Northeast China all year round, forming a major feature of northeast diet. In the past, people had no conditions to pay attention to any ingredients and condiments. They just cut the freshly killed pig blood into large pieces, cooked them, cut them into large pieces, put them into the pot, and then put pickled vegetables in it while cooking, add water and condiments.


1 pig blood sausage
1 handful of vermicelli
600g pork (fat)
500g pickled cabbage
1 tablespoon oil
1 section onion
2 tablespoons soy sauce
3 tablespoons salt
2 slices of ginger
5 dried peppers
1 large material
1 tablespoon soy sauce


Step 1
The meat should be fatter and cut into these large pieces

Step 2
Wash pickled cabbage and shred ginger

Step 3
Blood intestines are cooked in advance, sliced with oblique knife and chopped with scallions

Step 4
Put oil in the pot and fry the fat meat slices

Step 5
Stir fry until the oil is out. Put dry pepper and seasoning

Step 6
Pour in ginger and pickled cabbage, stir fry and add water

Step 7
Put soy sauce

Step 8
Old smoke

Step 9
Stew for about an hour and add vermicelli

Step 10
Cook for about 10 minutes. The noodles are eight or nine minutes cooked. Season with salt

Step 11
Pour in blood sausage, turn it over and turn off the fire