The three major meat-and-sour specialties of the Miao family: sour meat, sour fish, and sour duck

Rongshui Miao Autonomous County is located in the north of the Guangxi Zhuang Autonomous Region, under the jurisdiction of Liuzhou City, and is 15 kilometers away from Nanning City, the capital of the autonomous region. 380 kilometers. It has a high altitude, mountains and water, and a mid-subtropical monsoon climate. The average temperature in winter is 13°C, with half cloudy and sunny conditions, creating unique conditions for pickling sour pork.

The most commonly used "sour" meats in the local area are duck, pork, and fish. They are called the three sour meats. They are a common method for Miao and Dong people to preserve food, and they are also a must-eat for tourists. Speciality cuisine.

Ingredients required:

Pork belly, croaker, duck, ginger, garlic, steamed glutinous rice, sweet wine grains or white wine, raw salt, chili powder< /p>

The first step

Remove the hair from the pork belly, then scrape and wash it, drain the water, and cut into large pieces. Remove the internal organs from the flower fish and duck meat, clean and drain.

The second step

Rub the pork belly with raw salt, and rub both sides of the croaker and duck meat evenly with raw salt

The third step

Chop ginger and garlic

Step 4

Steamed glutinous rice, sweet wine grains or white wine, chopped ginger and garlic, chili powder, raw salt Stir evenly, and then apply it on the pork belly, flower fish, and duck meat

Step 5

Use a jar to put the pork belly, flower fish, and duck meat into the jar respectively. Marinate, then cover and seal, then fill the lid with water to prevent air from entering the jar, wait for time for precipitation and fermentation, and marinate for more than a month.

Step 6

Slice the marinated pork belly, croaker and duck meat into small pieces, stir-fry them in hot oil for a while, Miao’s three main meaty and sour characteristics The food is ready