Killing pig dish is a kind of traditional food which originated in the south of China, and its history can be traced back to the Tang Dynasty. It is said that when Wei Zhi, the prime minister of the Tang Dynasty, killed pigs in winter, because pigs were raised at home, he always used some leftovers to make a delicious dish, which is today's pig-killing dish. With the passage of time, pig-killing dishes gradually spread to the south of China, becoming one of the traditional delicacies that local people like.

Cultural background of killing pig dishes

Killing pig dish is not only a delicacy, but also a manifestation of culture. In rural areas in southern China, whenever pigs are killed in winter, there will be a grand pig-killing feast. The pig killing feast is not only a traditional social activity, but also a way of family reunion. At the pig-killing banquet, people will taste delicious pig-killing dishes, drink, sing and dance together and have a happy time.

Production steps of killing pigs and vegetables

The process of making pig-killing dishes is complicated, which requires certain cooking skills and experience. The following are the production steps of killing pig dishes:

1. Preparation materials: pork, pig liver, pig intestines, pig blood, tofu, sauerkraut, pepper, pepper, onion, ginger, garlic, etc.

2. Cut pork, pork liver, pork intestines and other scraps into small pieces and blanch them with boiling water to remove the fishy smell.

3. Put the blanched materials into the pot, add appropriate amount of water, boil and stew for 2 hours.

4. Cut the tofu into small pieces and put it in the stew pot for 30 minutes.

5. Cut the sauerkraut into small pieces, put it in a saucepan, add seasonings such as pepper, pepper, onion, ginger and garlic, and stew for 10 minute.

6. Finally, add pig blood stew 10 minute.