The whole body of a pig is full of treasures, among which pig blood is the best. First wash the pig's small intestine, remove the intestinal oil and tie one end of the intestine tightly. Then slowly pour the pig's blood mixed with seasoning into the intestines, seal it tightly and put it in boiling water to cook. During the cooking process, you need to pierce some small holes in the intestines from time to time to prevent the intestine from swelling.

After the blood sausage is cooked and cooled, it can be sliced ​​onto a plate. Dip the blood sausage in garlic juice and soy sauce and slowly put it into your mouth. It tastes smooth and delicious. Korean residents in the Northeast will also add glutinous rice to the blood sausage to make rice sausage, which is unforgettable.

Put the shaved bones, cavity bones and spine into a large pot, supplemented with dark soy sauces and spices. Boil the pork and simmer slowly. When the pork is stewed "bone and meat" can be separated, the big bones of the famous Northeast dish can be taken out of the pot. Gently peel the meat and tendons from the bones, and send them into your mouth with the plump bone marrow, feel the trembling of protein on the tip of the tongue, which is so wonderful that it is suffocating.

The boneless pork belly is even more amazing, with a mixture of fat and thinness, and the proportion is appropriate. Add salt and ginger to cook, and then purify the blood foam and slice it into delicious white meat; with sauerkraut, it is delicious white meat. The ancients said that the taste will be light, and perhaps the simple and unpretentious white meat is the most representative of the ancient flavor. Whether it is making stewed meat or braised pork, the secret to cooking pork belly is four words: simmer it on low heat.

As for pork ribs, in addition to braised and stewed, they can also be stewed with sauerkraut. The sourness of sauerkraut and the fat of the ribs are combined with each other, which not only removes the greasiness of the ribs, but also makes the taste of sauerkraut mellow and delicious. If you mix the pork well and add spices and slowly pour it into the casing, it can be smoked into red sausages, or it can be made into a lasting air-dried sausage, with its unique flavor.

Pork steak oil seems fat, but it is a powerful tool to sublimate the dishes. Cut the pork steak oil into small pieces and put it in a pot and add water to simmer. After the moisture evaporates, the white lard will be "reached". Adding some lard and oil residue when stir-frying rice can greatly enhance the flavor of the dish, and it can also be stored for a long time. It can be said to be a must-have item for home travel.

Pig skin is also useful. Scrape the fatty oil and cut it into thin strips, add water and spices to stew it, and serve it when the pot becomes sticky, then put it outdoors to cool, and then slice it and put it on the plate.

A delicious and cool skin jelly is ready. Cooked pork skin can also be fryed in hot oil after air-drying, and it will turn into crispy and crispy fried pork skin. Mix it with salt and five-spice powder, and its taste is no less than potato chips.

Elbows are a common raw material in major cuisines. They are very delicious but also greasy. The smart Northeastern housewife uses a net made of thin thread to tie the elbows tightly when making elbows, and then put them in a pot to stew.

The net cable pulls out the fat oil between the skin and the oil of the elbow into one, full of colloidal texture. The elbows with Northeast sauce are fat but not greasy, and are salty and light, which is really the best in the world. Compared with the world-famous German elbows in the distance, which are famous in the same latitude, it is no less than the world-famous German elbows.

The pig intestine seems to be a disgusting part, but it is also a delicious dish after proper treatment. Remove the intestine from the intestine and intestinal oil, rub it with white vinegar and alkaline noodles and make dishes. Fry the fat intestines with sharp peppers, stir-fry the fat intestines, and braised the large intestines, and there is always a suitable one for you. Of course, there is absolutely no large intestine sashimi like Yu Qian’s father, Mr. Wang.

The most traditional red sausage should have a distinct pattern surface. The red meat and white fat can be clearly seen through the casing. A bite the tough casing and embrace the soft and tender meat. The salty fragrance comes with a smoky smell, bringing a slightly thick oily smell.

Because the taste of oil seems too heavy for some diners, later variants such as children's red sausages and various other shapes of red sausages are derived. They will never leave their roots. If you try it for the first time, it is still recommended to choose the oldest one.

After a winter of gluttony, only the pig's heads remained yet. By the second day of the lunar calendar, in addition to haircuts, eating pig's heads is also an indispensable ritual for every household. After dividing the pig's heads into two on the sagittal surface, add salt, soy sauce, onion, ginger and garlic and other spices, and cook them slowly to fully release the fragrance.

As the pig's head enters the Five Insect Temple, the joy of the Spring Festival has officially come to an end. With a body of fat and full of happiness, people start their struggle in the new year.

Therefore, since the oracle bone inscriptions, the Chinese character "home" contains "pig". No pig can make a family, no home can make a country. While nourishing the Chinese nation, pigs have long become an integral part of food culture. No matter what you call it big meat or a strange name, pigs are pigs, which are the cutest and most beautiful fireworks.

Walking in the night with fullness, I suddenly felt that time had turned back for 20 or 30 years, and I returned to the feeling of my childhood, the feeling that made us swing our roars. This is not only reflected in the old buildings that can be seen everywhere, but also in urban planning, in passers-by, in the life of Harbin citizens, in an atmosphere that can only be understood but not expressed in words.

The morning market is the first corner of Harbin to wake up. Locals who can live a life like to visit the morning market. The things are cheap and fresh.

Every morning market has a leader, and after a bite of hot mutton soup, it can warm the stomach to the heart. Cakes, leek boxes, and fire spoons all have their own fans, but the C position is forever burning beans.

Architecture is the best carrier of time, and the church witnessed the changes in the years of this old city. A hundred years ago, the October Revolution sent the desperate Tsarist Russian nobles to Harbin to build this church city.

Central Street is in Harbin, like Champs-Elysées to Paris. The 1,400-meter long street is full of European buildings, retro and luxurious. This is a veritable golden street. Every piece of granite bread stone on the ground is worth an ocean, which is equivalent to the monthly living expenses of ordinary people back then.

The 3-kilometer-long street is full of wonderful features: the square brick pavement of St. Petersburg bridgehead, the Russian River Garden that combines Chinese and Western styles, the spire of Alexeyev Church, the famous Qiulin Company, and the Gogol Bookstore, the favorite of literary and artistic youth...

You must buy a legendary pure milky and melt-in-the-mouthed Madier popsicle, which means fashionable in Russian. Even though it has changed from the fashion of a few people to the daily life of today's local people, especially the simple appearance of goose-yellow squares, which has remained unchanged for a century.

According to the locals, it is not enough to talk about life if you haven’t fallen on the ice.

When you walk to the end of Central Street, you will see the flood control memorial tower and arrive at Songhua River. After the river is officially closed, this natural ice rink will become lively.

There is never a lack of wisdom on the ice. A simple combination of desks and chairs is an ice sled. A tire with hemp rope becomes a snow ring. It is very cheap and can be played for half a day.

Looking at the silent railway bridge not far away, it is the glory of the old Harbin people's memories. Standing down the glass plank road, thin ice shaking in the river water, just like the fate of this city.
Chapter completed!