6. Mido rolls hooves
Curly hooves are the traditional cuisine of ethnic minorities in Yunnan, which is deeply loved by local people of all ethnic groups because of its delicious color, diverse eating methods and easy storage. Among them, the area around Midu County is the most famous, so it is also called "Midu Roll Hoof".
(1) Wash the pork leg, cut the skin and meat with a knife from the small hoof corner, remove the bone (lean meat does not need to be taken out), and cut the lean meat into strips, about 3-5 cm wide and 2-4 cm thick, the longer the better.
(2) Season the ingredients, rub the lean meat together with salt, put the rice in a bowl, add the white wine, light the white wine, stir while burning, and cook for about 15 minutes.
(3) Use a horn knife or dagger to remove the bone between the small hoof and the leg, do not cut the skin, put the lean meat inside, apply the seasoning, and sew the knife edge with thread. From the small hoof to the top, use chopstick-like rope to tie it tightly one by one (the tighter the better).
(4) Put the bundled rolled hooves in the pot for two days and nights, then put the boiling water pot and cook until it is cooked thoroughly (do not cook too badly), fish out to cool, untie the bundle rope, remove the sutures, fill the empty space with radish shreds and fried rice flour (rice fried and ground), put in the altar, seal the altar mouth, and eat after 15-20 days.
Midu's curly hooves are well-selected, exquisitely prepared, and have unique local characteristics, which is one of the traditional delicacies of Midu.
When you arrive at Mido, don't want a daughter-in-law, just want to roll your hooves?
7. Blow the liver
Blowing liver is the traditional way of eating pork liver of the Naxi people. Can remove the fishy astringency of pork liver, the cut noodles have countless small pores, the taste is slightly sweet, the food is not greasy, cool and appetizing, and can be stored for about 1 year. Taste the best blown liver during the Qingming Festival.
Directions: Cut the bile ducts on the fresh pork liver, except for 1 large one, the rest are all tied tightly with thread, insert a wheat rod from the cutting mouth, inflate the fresh pork liver to the maximum, and beat it with your hands while blowing, while pouring condiments, and also smearing seasonings on the liver. Spread out between the liver leaves with bamboo chips or corn cobs and hang in a cool, ventilated place to dry. After 1 to 1/2 months or so, the marinade is ready.
How to eat: Blow the liver to wash, steam, let cool, cut into thin slices, plus coriander, sesame oil (or cooked vegetable oil), soy sauce, vinegar, green onion and ginger and other condiments, often used as a cold mix.
8. Rice enema
It is a flavor food unique to Lijiang. It is a rice intestine made of pig blood, rice and various spices, mixed together according to a certain ratio, and then poured into the processed pork intestines.
Processing and making rice enemas is a traditional habit of the Naxi people. When it came time to kill pigs, almost every Naxi family had to do some rice enemas. If your family is studying or working outside the home, you also have to find ways to invite someone to go to the home-made rice enema. Rice enemas are eaten in round slices, fried in hot oil, or steamed in a steamer.
9. Pipa meat
The production of "pipa meat", after the pig is slaughtered, the internal organs are removed, the bones are removed, the salt, pepper and other spices are smeared on the belly of the pig, and after stitching, it is placed on the table, covered with wooden boards, pressed on stone slabs, and dried like a pipa, hence the name. "Pipa meat" is like ham, unique in salting technology, can be kept unchanged for decades, whenever guests come, they will cut a piece of "pipa meat" to entertain guests.
10. Bovine vesicle lungs
Hui slaughtered cattle pickled dry, cow lungs are always discarded, once pickled dry when the cow lungs are also stained with salt, call children to throw cow lungs, children lazily throw cow lungs in front of the door of the bitter thorn tree, a few days later the cow lungs are dried, take it to the fire pond to bake to make dishes exceptionally crisp and delicious, it has become a Hui home cooking.
After the chef developed several methods, the best thing to eat is to soak the lungs in oil, this dish with rapeseed oil, slowly fried and bubbled, after frying, the layers are clear, crispy and delicious, crispy without residue.
11. Air-dried beef intestines
Air-dried beef intestines are naturally air-dried with high-quality beef intestines and are a unique dish that, after frying, is fragrant and crispy.
12. Old bacon
Yunnan bacon is made of native pork stocked in the mountains, so its meat is more tender than ordinary bacon and has a unique flavor. Smoked from local pine branches, the lean meat is cut to a mouth-watering rose color, while the grease is snow-white. When fumigation, the pork is first cut into three to five pounds, kneaded with salt and various spices and peppers, marinated for three to five days, until the salt and spices are immersed in the meat, and then hung on a string of bamboo or rattan to the fire pit, and slowly dried with the fireworks produced by the burning of bagasse, orange peels or pine leaves. Therefore, the good bacon prepared by the lavender is not bad for a long time, and the older the more fragrant, so it is called old bacon, such as using orange peel to bake, the bacon oil is transparent red, the red is transparent, there is no soot, and the color is more beautiful.
Bacon must be washed before cooking, cooked or steamed soft and then sliced, both can be directly dipped in Yunnan water to eat, but also with condiments stir-fried, such as garlic seedlings fried bacon, bacon fried bait, etc., unique flavor, the dish is also good, with the old bacon skin to roast eel is a delicious dish.
13. Dianwei sausage
The sausage preparation is best known for its spicy Sichuan flavor and its salty and sweet taste. The taste of Yunnan sausage is somewhere in between, neither spicy nor salty and sweet, it belongs to the neutral taste, perhaps the neutral taste is more representative, can adapt to the taste of the vast majority of people. Pick the alpine native pork of Yunnan as raw materials, do not eat feed, eat wild vegetables, and drink mountain springs. It is thinner and sweeter than regular sausage meat. Out the tendons and other connective tissue and broken cartilage, poured into the leg meat and buttocks. Farmhouse flavor, wax incense attacking, mellow and delicious, long aftertaste. It is the first choice of meat dishes for banquets and banquets.
14. Air-dried chicken
Many places in Yunnan have a traditional history of making air-dried chickens, among which the air-dried chickens in Yao'an County in northwest Yunnan and the air-dried chickens in Zhenxiong County in northeast Yunnan are the most famous. Yao'an air-dried chicken not only has a unique flavor and can cook a variety of delicious dishes, but also easy to preserve and eat, steaming, roasting, stewing, braising, and yellow stewing. After steaming, the whole chicken is torn and eaten, which can be described as a big meal, which is very suitable for making reunion dishes.
Ingredients: 1 live chicken (about 1500 g), salt 75 g, sugar 6 g, parsley, cooked sesame seeds, ginger, green onion each appropriate amount, a little sesame oil.
Production: 1. Live chicken is slaughtered, dehaired and offal, washed, salt and sugar applied to the inside and outside of the chicken body, marinated for 4 days, and turned over the cylinder once in the middle. After marinating, tie it with a rope to the chicken feet, pour it in a ventilated place to air for January, and when the surface is dry and yellowish, it becomes air-dried chicken. 2. Rinse the air-dried chicken repeatedly with warm water, steam it in a cage with green onion knots and ginger slices, take it out to cool and then remove the bones and tear it into a silky shape; stir in the watered parsley, cooked sesame seeds, and drizzle with sesame oil.
15. Lijiang pork ribs
Lijiang's unique climate and natural green environment, giving it the conditions for making high-quality pork ribs, pickled Lijiang pork ribs to select the local unique pork ribs, plus the right amount of salt, peppers, spices and other pickling after a day to take out and hang in a cool and ventilated place to dry, more than ten days later into the wax ribs.
Lijiang pork ribs hot pot is made of pork ribs marinated by the soil method, stewed in a casserole pot, and usually eaten with seasonal vegetables: mint, leek root, tomatoes, celery, potatoes, wild mushrooms, mushrooms, plate blue roots, vermicelli and so on. Seasoned with local dipping water, it is delicious and rich, and the meat is fresh and fragrant, but the more it is cooked, the more fragrant it is. Paired with local rice wine, the taste is self-evident. It is a good product in Yunnan cuisine.
(Yunnan pickled lak --- alpine mountain area pickled lala multi-series of articles, Guan Ming teacher masterpiece)