The beef in the cow's belly was sprinkled more than an hour before killing the cow. Feed the cow some weeds, acanthopanax leaves and Polygonum hydropiper, which are unique to Dai nationality. After slaughter, take out the undigested food in the cow's stomach, squeeze out the liquid, add the cow bile and seasoning, and put it in a pot for slow cooking.
Cattle scattered:
In the Dai area of Jinggu County, Yunnan Province, there is a famous dish handed down from ancient times for Dai families to entertain their guests, which is called "Niu Sa Pi". Its cooking method is very special. It is necessary to kill cattle on holidays or happy events. After the cattle are slaughtered, the tenderloin is taken out and roasted with torches, then cut into filaments, mixed with the cooked tripe, added with spices such as ginger, garlic, pepper, peanut-flavored noodles and Zoko, and then mixed with boiled and filtered beef powder intestinal water or bile. It really takes courage to eat crab for the first time to eat this kind of thing in your mouth. When you eat your first bite of beef with a frown and a bitter face, it's like drinking a bottle of iced soda on a hot summer day. It's a spicy taste-no, it should be said that a bitter taste runs straight from your nose to your forehead, and you feel refreshed and the summer heat disappears.
The climate in Dai township is hot, and beef offal has become an indispensable summer food for Dai people. When it's sultry, I often see a family sitting under the eaves eating cow skimming. The children ran out with a bag of banana leaves, eating and playing.