China's Liupanshui has always been praised for the excellent quality of pork. Because they are all domesticated, so the adult pigs are lean and fat, the meat taste of cooking is very delicious, no matter what kind of dish is cooked, the pork produced here is very good, making people appetite greatly increased, with strong meat freshness, but also to the human body to bring more nutrients.
Guizhou Libo Buyi area special piglets, the Qing Dynasty "Libo County Chronicle": "The piglets in this county are particularly fat and tender, and the phoenix pig roast pig is famous." ”
Today, the wind pig has been a famous dish on the Chinese high-end banquet, marinated with piglets, air-dried, placed on the plate, the whole piglet is a kind of god yellow, and then turned into a dark brown, the surface is translucent, cut is a heavy layer of shallow skin, below is a layer of fat meat that is not thin and thick, the innermost is fragrant lean meat. It is not "fragrant" to eat.
In the mouth, the meat is full of aroma, and there is a desire to continue eating after eating a bite. The piglets are steamed, then air-dried to remove the greasy, crispy crust that makes it more flavorful. The meat is tender, extremely fresh and unusually palatable.
After the fat piglet is slaughtered, the skin is peeled and removed, and the remaining pig's head is the most difficult to deal with, and the hair is removed with a knife and tongs, the eyeballs are removed, the bones are smoothed, and the spine is cut into two pieces, then steamed, dried, and then air-dried into a finished product "wind pig."
Later, in order to facilitate, or learn the traditional "wind pig" method, the finished product made of the finished product because of the defects of various primitive wind pigs, the whole pig is cut into pieces, placed on the plate, casually with chopsticks clips, can be used in moderation, but also for conservation.
When making a "wind pig", after taking out the bones and eyes, sprinkle with fire salt, cloves, white root, fine spices, cinnamon, peppercorns, mountain ginger, tangerine peel, mix with fine salt, wipe it evenly, use bamboo skewers or chopsticks to prop up, maintain the shape of the live pig, tight seams, put in a large vat containing raw materials for marinating for a day and a night, and then pour glutinous rice wine into the tank until the pig is submerged and sealed for ten days.
After removal, open the pork belly with bamboo slices, dry for a week, apply a layer of vegetable oil or sesame oil on the inside and outside, and air dry. After a wind pig is done, no guests, or very few people eat, you can cut a part of the wind pig, add some spices in the rice pot steamed, you can enjoy it directly, if conditions permit, you can be fried with winter shoot peppers and so on, and nutritious and rice, very delicious, if you don't know how to make delicious, you can also refer to bacon and other methods, but it can be much more delicious than bacon.
With its smooth color, tender flesh and attractive flavour, the Wind Pig is one of the rarely eaten but most expensive dishes. It is made in a complex way, requiring too many materials, and fewer people make this food. If you go to a restaurant, you can order a plate of wind pigs, which is actually a kind of happiness.
Today, the "wind pig" is unique in its flavor and has all five flavors, in addition to high prices, it must be eaten on specific occasions, making it more and more distant from our lives.
To do it at home, the procedure must be simplified and the material reduced. After making it, the taste may be different from the traditional and market taste, but the flavor is there, so if you like it, you can buy some and eat it at home.