Every New Year,I'm most looking forward to it when I bite into this fatty but not greasy can of meat!
Before the waxing moon began, my mother would start to inquire who killed the pigs and order authentic native pork in advance. Then salt and marinate for four to five days, marinate the water, then change the knife, cut into small pieces, and the last step is to fry!
Sometimes you have to add some lard together, stir-fry slowly over low heat, be patient, fry until slightly golden, scoop up the canned, scoop up the fried lard to drown the meat, cool the lard solidify, the delicious and fragrant canned meat is made, this time I will definitely eat more than a dozen pieces, lips and teeth left fragrant ah ~
Personally, I think that the stewed pot meat is the most delicious when stored for about half a year, the fat meat and the skin of the meat have become sticky, and it is stewed with potatoes, radishes, bamboo shoots and other home-cooked vegetables, and it immediately becomes a delicacy that cannot be eaten enough.
Braised canned meat is a specialty of Xinyang and is the most authentic embodiment of the New Year's taste.
The fish sausage is also telling everyone that it is the New Year
What are some of your New Year's food representatives there? Maybe you can try to make a can of meat stew Oh ~ do not understand the comment area can ask me, or what are the common practices of stewed can meat can also be taught ~