Speaking of Libo, it occupies a very small position in the territory of China. However, she is a place inhabited by ethnic minorities, and the Buyi, Shui, Miao, Yao, Han and other ethnic groups living in this beautiful land have coexisted harmoniously for a long time to create a rich and colorful national culture and simple and rich national customs. It has been listed in China National Geographic, selected as a World Natural Heritage Site, and received numerous accolades, but it is still beautiful and low-key and secretive.
Her unique ethnic customs have bred the convergence of various ethnic diets and cultures, and integrated a unique Libo. The deliciousness of food is not only the collision between food and ingredients, but also the heating up of national wisdom during the passage of time.
Among them is the Libo Wind Pig who has made tribute!
Libo wind pig is a famous high-end traditional food with Qiannan flavor, and has been a tribute to the feudal dynasty in history. The Qing Dynasty "Libo County Chronicle" records: "The piglets in this county are particularly fat and tender, and the wind pig roast pig is famous." ”
Wind pig is a traditional specialty of Guizhou Libo, which has a history of more than 100 years. As a local specialty, best-selling at home and abroad, Libo wind pig is during the winter solstice to spring, the piglets are slaughtered, the whole pig pickled and dried, hence the name. It is beautifully shaped, with its front legs stretched flat, its hind legs bent, and its head tilted to one side, like a sleeping live pig. The wind pig has a yellowish color and an abnormal fragrance. Hang it indoors, and over the course of several months, the meat remains unchanged, tender as ever, and the aroma is endless. This delicacy is tender and has a flavor that outweighs that of pork, making it a famous dish for high-end feasts. A valuable gift for relatives and friends.
Libo wind pig is made of 40 to 60 days of milk fat piglets, shaved off the five organs, sprinkled with star anise, fennel, peppercorns, grass fruits, cinnamon, yamana, ginger and other condiments and fine salt marinated and dried, so it is called wind pig.
The first step is to slaughter the piglets during the winter solstice to the spring, blanch the hair with boiling water, trim the fine hairs with a razor, remove the internal organs by dissection, leave the head, hooves, remove the hoof shell, open the skull and spine in half, and remove the brain marrow and spinal cord.
The second step is to grind the fire salt, cloves, white root, fine spices, cinnamon, peppercorns, mountain ginger, tangerine peel into a fine powder, mix with salt, evenly wipe through the inner cavity of the pig, put it into a large vat to marinate for a day and a night, pour the glutinous rice liquor into the vat to submerge the pork, cover and soak for 10 days.
The third step is to take out the pork with bamboo slices, bask in the sun for a week, and when the meat is dried into a pepper chestnut color, apply a layer of vegetable oil or sesame oil inside and out, and air dry.
The wind pig has a yellowish color and an abnormal fragrance. Hang it indoors, and over the course of several months, the meat remains unchanged, tender as ever, and the aroma is endless. This delicacy is tender and has a flavor that outweighs that of pork, making it a famous dish for high-end feasts. A valuable gift for relatives and friends.
As a local specialty, best-selling at home and abroad, Hong Kong Daya Company once hung a wind pig indoors, after several months of cold and summer changes, not only the meat is as tender as ever, but also the aroma is endless, causing foreign businessmen to compete for it.
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