The practice of roasting pigs by fire is: select 40kg lean-bone pigs (also called walnut pigs), slaughter and clean them, rub salt, wine, pepper, garlic and other seasonings on the pigs, pass through the pigs with a special iron fork, turn over the chestnut charcoal fire, and roast until the pig skin is slightly Huang Shi, and rub salt water and sesame oil while turning over the roast, and continue to roast. About 4 hours, when the whole pig is golden and crispy, roast the pig with fire. Then cut the roast pig into blocks, then dip it in sauce, vinegar, pepper, coriander and onion. The taste is fragrant, the skin is crisp, and it has a unique flavor.
The way to roast black-bone chicken by fire is to choose 1.4 kg ecological black-bone chicken, slaughter and clean it, cut it into pieces according to the parts, put it on a baking tray made of fine steel bars, turn it over and bake it constantly, cut it with a knife, and dip it in sesame oil, Chili oil, pepper oil, soy sauce, pepper powder, tsaoko noodles and so on. On the meat noodles, let it soak in until the chicken is cooked.
stockpot
Soup pot is a famous local traditional dish with a long history, which generally includes beef, donkey meat, black goat and dog meat. Cattle, donkeys, sheep, dogs, etc. The soup pot should be neither fat nor thin. Except for the peeling of cattle, everything else is cut into small squares with the belt bones. At least they are cooked in clay pots, and most of them are mixed in large iron pots. Cook with strong fire, remove, dip in chopped green onion, pepper, pepper, mint, celery, etc. It's spicy and delicious. In addition, the head and feet can be specially selected as the raw materials of the soup pot, which has a unique flavor. Soup pot is the first choice for relatives and friends in the county to get together frequently. Soup pot can enhance kidney function and keep fit. For example, kidneys and whips of cattle, donkeys, sheep and dogs are specially selected as raw materials for soup pots, which has a better effect on strengthening kidneys and tonifying deficiency. Dry spirit
Dried ginseng is an essential dish for Yi people in JD.COM to kill pigs. The method is as follows: firstly, chop the banana heart, put it in a pot, rinse it with clear water, stir it constantly with chopsticks, remove the sticky silk contained in the banana heart, filter off the water, add the cooked pork liver and lean pork, stir it, and finally add the sauerkraut pickled with rape flowers and various seasonings and mix well, which is the so-called liver ginseng in the local area.
The biggest feature of ginseng is cool and refreshing, and its color is delicious. Its colors are colorful and harmonious. Golden color is rape and sauerkraut, lavender is banana and diced heart, purple and black is shredded pork liver, pink is shredded pork, big red is Chili noodles, ivory is garlic cloves, and emerald is green onions and coriander. Taste, mainly sour and cool, but also slightly sweet, astringent, bitter, spicy, hemp and so on. The food is very delicious, and it can also clear away heat and cool down, reduce oil sickness, stimulate appetite and relieve hangover.
Chicken always do it
Dried chicken fir is an important food accessory in JD.COM diet. It uses fresh chicken fir and sesame oil as raw materials, washes the fresh chicken fir, tears it into strips by hand, puts it in a pot to dry the water, and then pours a proper amount of fragrant oil into the pot to fry the chicken fir. When the chicken fir is brown, shovel it out together with the oil, cool it and put it into bottles and cans to eat.
Dried chicken fir has a unique flavor, which can be eaten as a dish and can also be used as a seasoning for noodles, dried rice and rice noodles. It is neither oily nor greasy, smells very fragrant, and can greatly improve people's appetite and diet. Dried chicken fir can be preserved for a long time, not easy to deteriorate and easy to carry. It is also a delicacy for traveling and giving gifts to relatives and friends, and is favored by people.
Meat wine
Meat wine is a special drink to be made by Yi people in Anding Township when they kill Nian pig. The method is as follows: select glutinous rice, grind it with a fine sieve, peel and shell it, knead it into flour with water, steam it in a steamer, let it cool, spray a proper amount of cold boiled water and distiller's yeast, mix well, then put it in a crock and seal it, and kill the pig half a month later. Boil the fermented white wine in an iron pot first, then add the chopped pork tenderloin and cockscomb oil soup, and add some fine ginger.
Steamed mutton powder
Steamed mutton powder is a traditional food of Yi people. Every year on the 14th day of June, every household does not do farm work, killing sheep and cooking steamed mutton powder at home to celebrate the festival.
The specific method of steaming mutton powder is: first, cut the selected top-grade mutton into pieces, then put corn flour, glutinous rice flour, wheat flour, fennel, pepper, pepper and salt into the mutton, stir well, and then steam in a bowl for about 45 minutes to eat. This is a unique traditional dish of Yi nationality, which is delicious, mellow and delicious, rich in nutrition and has a nourishing effect.
Wrap meat in winter
Winter wrapped meat is a special dish of Yi people's weddings and funerals. But the wedding banquet must use red winter meat, and the funeral banquet must use white winter meat.
Specific methods of wrapping meat in winter: When killing pigs, clean the pigs, scrape the pigskin and wash it, then take out the best third-line meat from the pigs, put it directly into the pot and cook it with clear water, then take it out and cut it into pieces and put it into a basin, pour in 2 cups of Redmi and a spoonful of diluted wine, and mix the ditch to dye 25 Jin of meat. When the meat turns red, fry it in an iron pan, and then put it in the grass fruit noodles. White meat in winter is white meat in winter without red yeast.
Crisp flesh
The raw materials of crispy pork are: pork 500g, ginger 30g, fennel powder 10g, Amomum tsaoko 20g, distiller's yeast 25g, wheat flour 10g, glutinous rice flour 10g, cooked pea powder 10g and 2 eggs.
Practice: Cut the pork into strips along the shredded pork, then cut it into pieces with a width of 3 cm horizontally, put it in a crock, add ginger (mashed with a kitchen knife), fennel noodles, Amomum tsaoko (mashed with a kitchen knife), white wine Niang, small flour, glutinous rice noodles, cooked peas and eggs, mix well by hand, pour into about 800 grams of water, and cook with strong fire to obtain crispy meat.
Water-crispy meat can be eaten directly according to different tastes; You can also use Chili noodles, pepper noodles, green onions, coriander, monosodium glutamate, soy sauce and so on. Let them soak in water.
Zhegan spicy god
The raw materials of dried preserved ginseng are: pig's head 1, 3-line meat 2.5kg, pork belly 1, chicken 1, lean meat 1 .5kg, chili noodles1kg, 4 chili noodles, 2 shredded ginger, 2 fennel noodles and tsaoko.
Practice: First, cut all kinds of meat into cubes with the length, width and thickness of 65,438+0 cm respectively, put them into a crock, add various ingredients and mix well, then put the mixed meat into an old jar, press it while loading, cover the jar after loading, put it in a cool place, add jar saliva, often add it to dry the water, and marinate for 65,438+05 days.
Blow liver
Blow-soaked liver is a famous dish in boundless mountainous areas, and it is also a good gift for relatives and friends. The method is as follows: when killing pigs, take down the fresh pork liver, bake fennel, pepper, pepper, tsaoko, coriander seed, Schizonepeta, salt and other seasonings into flour, blow the pork liver into the trachea of the pork liver by hand or with a thin bamboo tube, then put the seasoning into the trachea of the pork liver, and then blow the seasoning to it.
The method of soaking liver is to dig out fennel roots that have been used for many years, wash them, add pork and cook them until cooked, then cut them into thin slices and plate them in layers. When eating, the pork is sandwiched between two pieces of soaked liver, so it is also called "soaked liver fat". Its taste is bitter and bitter, and it has the effect of cooling and purging liver fire.
Melaleuca powder
Melaleuca flour, also known as crispy rice flour, is a traditional snack of the Yi people in Anding Township. To win Melaleuca powder, you must make the rice crust ready for use on the first day. To make crispy rice, firstly, the peas should be dried and ground into flour, secondly, the pea flour should be stirred into paste, thirdly, the batter should be diluted in a hot iron pan and then made into crispy rice. The next day, put the pea powder into the basin, add a proper amount of water, mix well, filter with gauze to remove the pea residue, then put the filtered pea powder water into the basin for precipitation for 3 to 4 hours, and then decant the clear water on it when the pea powder is completely precipitated at the bottom of the basin. While pouring pea starch into boiling water, stir it evenly until it is cooked into a paste, and put it in a dustpan on the first day. Cut it into pieces with a knife and put it in a bowl. Adding sour vinegar and seasoning to eat, it is cool and refreshing, and has the miraculous effect of relieving summer heat and removing fire. Besides, you can also fry or cook it for others to taste.