Pork liver 500 grams Pig small intestine 250g
Pork belly 100g Dried bamboo shoots 100g
Fried tofu 250g Salt 15 grams
Soy sauce 50 grams MSG 10 grams
Cooking wine 50 grams Ginger Appropriate amount
Onion Appropriate amount Star anise Appropriate amount
Cinnamon Appropriate amount
Recipe for Jiangnan pig-killing vegetables

Step 1

Wash the inside and outside of the pig small intestine, blanch it in a pot of water to remove the fishy smell; wash the pork belly and cut it into 0.8 cm thick and 8 cm long slices; cut the pork liver into slices that are basically the same size as the meat; soak and wash the dried bamboo shoots. Cut into pieces slightly smaller than the pork liver; take each 8-9 cm long piece of fried tofu and set aside.

Step 2

Take 1 slice of pork belly, 1 slice of pork liver, 2 slices of dried bamboo shoots, and 2 sticks of fried tofu. Grab the pork belly, pork liver, and dried bamboo shoots together, clamp the periphery with two sticks of fried tofu, pinch one end of the small intestine with your left hand, and pull it from the left Go to the right and wrap it around 3-4 times to tie it tightly, cut off the small intestine, put the head away, and the liver is ready.

Step 3

Heat a clean pot, add cold water, prick the liver and bring to a boil, skim off the foam, add ginger slices, onion knots, star anise, cinnamon, add refined salt, sugar, soy sauce, cooking wine, reduce to low heat and cook for about 1.5 hours, remove Add onions and ginger slices, add MSG and serve. Cooking techniques for Jiangnan pig-killing vegetables

Pork liver must be blanched before use. The pig intestines must be washed clean, otherwise there will be a fishy smell. The bundling should not be too tight, nor should it be too loose. If it is too tight, the raw materials tied together will not be easy to taste and will not mature easily. If it is too loose, it will loosen and lose shape when burned in the pot. Generally, the 25cm long pig intestine should be wrapped around the raw material two or three times and then tied up.