1. Millet residue

Millet residue is also a unique Guizhou food in the New Year's Eve dinner. The preparation process is a little complicated, but the taste is beyond the reach of most steamed dishes. The millet is golden in color, the millet is sweet and soft, the pork belly is beautiful but not greasy, and it melts in the mouth. One bite will make people feel the beauty of life.

Practice

1. Soak the millet for more than 24 hours, then drain the water, and mix well with broken brown sugar, cooked lard and soy sauce

2. Cut the pork belly into fine dices, and marinate it with pepper noodles, star anise noodles, salt and soy sauce for several hours

3. Mix the mixed millet and pork belly, stir well, steam and steam thoroughly. 2. Mix salt, pepper and good pork evenly, then sausage and smoke, and the sausage with Guizhou characteristics will be made. It is said that the taste of sausage bacon depends on the wood used to ignite the fire, and the meat smoked with cypress branches or some fruit trees will be more fragrant. Some people will also dry the orange peel they usually eat and store it, and add some to the fire from time to time.

Practice

1. Generally, the sausage is made by slicing pork, mixing the meat with salt, pepper, white wine, a little sugar and oil consumption, and curing it for one or two days

2. Washing the whole section of pig small intestine for later use

3. Pouring the cured pork into the small intestine, tying it with dripping water and drying it

4. Generally, the best pork belly or lean meat is selected for bacon. Similarly, salt, pepper, white wine, etc. are mixed and marinated for one or two days, and then drained

5. After the water drops are dry, bacon and sausage are smoked with charcoal fire and cypress branches or some fruit trees for one or two days

6. The smoked bacon and sausage are washed, steamed, sliced and put on a plate before serving < P > 3. Sauerkraut trotters < P > The general way to eat trotters is braised. Its skin is thick, with many tendons, heavy gum and lean meat. It is cooked with skin, fat but not greasy. Guizhou people's favorite way to eat is to stew with sauerkraut. The main reason is that the stewed soup is heavy in oil. After adding sauerkraut, it can not only absorb the oil of the soup well, but also make the sauerkraut taste like a hoof. This is an important dish on the New Year's Eve table, and it is also very delicious to eat it with the soup after eating.

Practice

1. Wash and soak the pickled cabbage for about 1 hour, and soak off some salt, otherwise it will be too salty

2. Cut the pig's trotters into sections, wash and blanch them too cold, and wash and cut the onions, ginger, garlic and red peppers for later use

3. When the oil in the pot is 5% hot, fry the shallots, ginger and red peppers with low fire.