Rongshui Miao Autonomous County is located in the northern part of Guangxi Zhuang Autonomous Region, under the jurisdiction of Liuzhou City, 380 kilometers away from Nanning, the capital of the autonomous region. It is a subtropical monsoon climate with high altitude, mountains and water. The average temperature in winter is 13, cloudy and sunny, which constitutes a unique condition for curing sour meat.
The most commonly used "sour" meat in the local area is duck, pork and fish, which are collectively called the three major meat acids. They are common methods for Miao and Dong people to preserve food, and they are also a special food that tourists must eat.
Ingredients required:
Pork belly, flower fish, duck, ginger, garlic, steamed glutinous rice, sweet distiller's grains or white wine, raw salt, Chili powder.
first step
Remove the hair from the pork belly, then scrape it clean, drain the water and cut it into large pieces. Fish and ducks are eviscerated, cleaned and drained.
Second step
Spread raw salt on pork belly, and evenly spread raw salt on both sides of flower fish and duck meat.
Third step
Chop ginger and garlic.
Fourth step
Stir steamed glutinous rice, sweet distiller's grains or white wine, cut ginger, garlic, Chili powder and raw salt evenly, and then smear it on pork belly, flower fish and duck meat.
Step five
Marinate pork belly, flower fish and duck meat in the jar respectively, then cover it and seal it, then fill water next to the cover to prevent air from entering the jar, wait for time to precipitate and ferment, and marinate for more than one month.
Step 6
Slice the marinated pork belly, cut the fish and duck meat into small pieces, fry in hot oil for a while, and the Miao family's three-meat hot and sour special dishes will be ready.