The mito roll hooves are generally made of fresh pig legs that have just been killed in the morning, and the hair removal takes into account the taste and cannot be removed by fire or asphalt, but by hand one by hand. The trotters that do this can both retain their quality and be clean and hygienic.
The following should be carefully separated from the leg bones and meat and tendons, and the meat and tendons should be kept for later. Keep a complete piece of pig skin, and the fat layer on the surface of the pig skin should also be removed, and there should not be too much fat left, otherwise it will affect the taste. In the end, all that was left was a thin layer of skin. Next, we will use a special coloring ingredient - red yeast. I first grind it into a powder form, put it in a bowl, mix it with the liquor in a certain proportion, and then light it with fire, using the fire to stimulate the aroma of the unique fermentation inside the red yeast and at the same time sterilize it.
Then, pour the mixture of red yeast and wine into a basin filled with meat and tendons, and stir evenly so that each piece of meat is kissed by red yeast. This recipe has been used in our place for a thousand years, after which each piece of meat is placed neatly in that layer of skin, the meat and tendons are arranged in an orderly manner, and when the skin is filled with meat, the excess air is squeezed out, and the thread is sewn up according to the lines, and it is tied tightly with a cooked straw rope. Although it is a bit laborious, we do it every year and are used to it.
Finally, the hooves are boiled, steamed, cleaned, and after natural cooling, they are cut into sections. However, our favorite taste of The Midu people is slightly spicy with a little sour taste, and we usually put the rolled hooves together with the radish shreds and fried rice noodles into the jar for pickling and fermentation, so that the sour taste is integrated into the rolled hooves.
The cortex is flexible and bright white, the leather bands and lean flesh are red and white, and the red thin line inside is the result of the red yeast rice hand, which is indispensable to the characteristics of the curly hoof sour aftertaste! Friends gathering or inviting guests to dinner, it is indispensable to come to a plate of rolls, when you sit down, slowly taste its taste, the taste buds stir at the same time, more is the aftertaste of history.