Pig Slaughter Dish

Pig Slaughter Dish

　　Features: During the New Year, when a family in the village slaughters a pig, the hind legs and other prime cuts are considered the best. But what about the leftover fat and offal? That’s where the Pig Slaughter Dish comes in: homemade pickled cabbage, blood sausage, and fatty meat — that’s all you need. For the best flavor, the fatty meat shouldn’t be greasy; it should be sliced and blanched in hot oil before being cooked together with the pickled cabbage and blood sausage. In the countryside, the fire in the hearth lights up the grandmother’s face as the pot of ginger- and garlic-seasoned stew simmers away. When this dish made its way to the city, urban restaurants added more steps and used even more ingredients.