Blowing liver

Blowing liver is a favorite dish of the people in Heqing, Dali, and it is fascinating just to see how it is done: "Blow up the fresh pig liver with the inserted wheat pole to the maximum, then remove the wheat pole, and put the chili pepper, pepper, finely chopped onion, and dry wine, and then fill in the porosity channel of the liver, and then apply some fine salt to the outside, and hang it under the eaves of the house after the winter frost and blowing, somewhat like a rooster. Coated with some fine salt, with a thin hemp rope, the wings want to fly, some like a rooster like blowing pig liver, hanging under the eaves, after the winter wind and frost blowing, to eat, as long as in the water for a few minutes or steamed, made into a platter of cold, with Heqing special lacquer vinegar or stewed plums, or Yangmei sauce, add in the best coriander, spicy ginger, garlic cloves, chili powder, pepper, and so on. ......"

The pickled and wind-blown liver itself has a saucy and fermented sour aroma, and with a sauce like this, can it be any worse? This one seems less homely, though, and you always have to be in a hurry to get it.

Pork liver m

Pork liver m is also a specialty of the western Yunnan region, made with preserved meat during the 10 winter months.

It can be cured alone or together with small chopped meat bones.

The specific method is to clean the pig liver and drain the water vapor and then cut small, pig bones chopped small, the two things sprinkled with salt and white wine kneaded, and then the old ginger more than shredded, looking for a pot of ginger and chili pepper, and salt and pepper mix, grass nuts and anise powder and other ingredients together.

Pour in the pork liver and bones, mix all the ingredients together, layer by layer into the pre-steamed and dried altar, compact and seal the altar.

Waiting for about a month, you can eat one after another, the taste is savory, fishy, steamed, very rice.

As long as the time to take care not to dip into the oil and water, while minimizing the time to open the altar and air contact, so that an altar m vegetables in six months a year can be more pickled more fragrant.

Individual pig liver m as long as in the above steps to remove the bones, as usual pickling can be, the production of pig liver m, relatively little salt, so there will be a hint of sour flavor, especially appetizing.