殺年豬以後，豬身上的每一個部位我們都會用不同的方式醃製和儲存，排骨除了做當地特有的骨頭渣，就是做成臘排骨了，每年家裡的火腿和排骨都是爸爸親手醃製，時隔一個半月，排骨已經自然風乾，今天就給爸媽做一道家常菜，臘排骨土鍋子！ ※Click “cc” on the lower right menu to choose your subtitle language. After butchering the annual pig, we will store different parts of the pig in different ways. Apart from our local specialty Crunchy Bones, we will also make some preserved ribs. Each year, my dad will make hams and preserved ribs himself. Half a month has passed and the ribs are completely dry. Today, I’ll make a homely dish for my parents – Preserved Ribs Hot Pot! 大家好！我是滇西小哥，一個地道的雲南妹子，如果你喜歡我的視頻，請持續關注我的頻道， 我會在不同的平台分享我的生活，以及雲南特色美食，祝你們天天開心，每天都有美食相伴～ YouTube【滇西小哥Dianxi Xiaoge】▶https://bit.ly/2MH1T5N Facebook【滇西小哥Dianxi Xiaoge】 ▶https://bit.ly/2TsGflr Instagram【dianxixiaoge_apenjie】▶https://bit.ly/2Wagkze #滇西小哥#DianxiXiaoge #ĐiềnTâyTiểuCa
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