How to cook Tibetan pork:

1.

Do not destroy the tissue structure of the pig skin, because the skin of Tibetan pig tastes very distinctive.

2. Please use Tibetan pork ribs or spine to make soup. After two hours, observe the change of soup color to see if it turns milky white. Is the taste strong and fragrant? At the same time, use the same parts of ordinary pigs to make soup, and observe the changes after two hours (only sufficient comparison will show the difference).

3.

Pork belly is most suitable for braised pork, Sichuan twice-cooked pork or raw and fried pork belly (when slicing, please achieve a thickness of more than 0.5 cm for optimal). After the food is ready, it will taste best if you try it ten minutes later.

4.

Hin leg meat can also be used as braised pork, steamed vegetables, stewed, stir-fried shredded pork or sliced ??meat, etc. (with wild edible fungi, such as matsutake mushrooms, etc.).

5.

Elbows are best used for steaming.

6.

Pork trotters are used to stew soup (add wild edible fungi such as matsutake mushrooms, etc.).

7.

The front leg meat is suitable for making lion heads, and the large ribs are used for braised, braised, steamed and other dishes. Please do not add MSG and chicken essence during operation and try to keep the original flavor.

BBQ Tibetan Fragrant Pork Bacon

If you travel to a Tibetan family in Tashigang Village under Lulang, you can see it when you sit on the Tibetan bed in the living room and look up. A row of Tibetan pork hangs directly above the stove. The pork is basically transparent and looks a bit like bacon. The method of cooking Tibetan pork in Zhaxigang Village is very simple. Just take a piece of meat that has been cured for a period of time and roast it directly on the fire. When the oil is cooked, use a knife to scrape off the blackened part. , clean and slice into pieces for consumption.

Friendly reminder: If you eat it directly, it will inevitably feel greasy. It is recommended to roll the pancake and add some green vegetables. The taste is absolutely pure and deserves a thumbs up!

Tibetan Spicy Pig Matsutake Soup

The Nyingchi area is known for its rich production of various mountain delicacies. Matsutake not only has excellent flavor and attractive aroma, but is also nutritious and is known as the "edible mushroom". "King" reputation. Therefore, pairing the local specialty Tibetan pig with matsutake is both delicious and classic. The uniqueness of this dish is the perfect fusion of the two local specialties. It is a purely natural, highly nutritious and green ecological food.

Preparation method: The same as the general soup making method, first fill the stew pot with water, add the pork and stew it over high heat, wait until the water boils and then simmer over low heat until the meat becomes soft, add the stewed matsutake mushrooms.

Friendly reminder: Because matsutake itself is very delicious, be sure not to add MSG to destroy its flavor.

Barbecue Tibetan Pig

If there are enough people traveling in the group, you might as well set up a firewood to roast a complete Tibetan pig under the starry sky at night. Due to the thin skin of Tibetan pork, the high lean meat rate of the carcass, the fine muscle fibers, and the fresh and tender meat, the quality of the grilled meat is so “fresh”!

Preparation method: Slowly roast while spraying Lhasa beer, smearing bean paste or hot sauce, you can also brush some soy sauce according to your own taste, roast one layer, cut off one layer and eat it, and then roast it while cooking Apply seasoning. Not only did you enjoy delicious food, you also enjoyed a campfire feast.

Friendly reminder: This way of eating is only suitable outdoors, especially by the river with beautiful mountains and waters in Tibet. What if you stay in a metropolis all day? Just don’t think about it!

Cold Tibetan Fragrance Pork

Maji Ami in Lhasa seems to be a must-visit place for every tourist who travels to Lhasa. Magji Ami’s dishes include cold Tibetan fragrant pork. , also commonly known as white-cut pork. The fat meat is crispy and not greasy at all, unlike ordinary fat meat that has a mouthful of grease. The lean meat is so tender that it melts in your mouth. If rolled into a flatbread with grilled mushrooms, it tastes great!

Preparation method: This cauliflower dish requires the least thought and is the simplest to make, but it is the most famous. You can cook the cooked pork without adding any seasonings, and it will have a fragrant feeling in your mouth. It is even more delicious when mixed with some chili and Sichuan peppercorns.

Tibetan Xiang Pork Guokui

Guokui, to put it bluntly, is the Shaobing in the north, but the Sichuan people invented the way of eating Shaobing with meat and vegetables, and gave it a name Special name - Guokui.

As the name suggests, you can tell without further explanation that "Tibetan Xiang Pig Guokui" is a Guokui that uses Tibetan Xiang Pork as stuffing.

Preparation method: Put Tibetan fragrant pork into a pot of boiling water, add appropriate amount of green onion and ginger, cook, take out and let cool, then put it into the oil pan and add onion, ginger, garlic and Laoganma sauce , bean paste, refined salt, MSG, soy sauce, sugar and other seasonings, add the old soup and simmer over low heat until cooked through. Slice the processed Guokui, add Tibetan pork and enjoy!

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