祖輩留下來的排骨儲存方法中，除了做臘排骨，骨頭鮓，還有一種豬肝鮓。同樣的調料，光有排骨就叫“骨頭鮓”，是我們施甸的特色醃辣，如果加上豬肚和肥腸，就成了大理的“豬肝鮓”， 這道菜全程沒有用到豬肝，但是祖輩們都叫它豬肝鮓，口味和吃法都類似，可蒸，可炒，可燴……當成一種特色調味料～每年殺年豬都會做一些儲存。 ※Click “cc” on the lower right menu to choose your subtitle language. Among the traditional ways to preserve ribs, besides preserved ribs and preserved bones, there is also one recipe called preserved pig liver. With the same spices, if we use only ribs, it will be called “preserved bones”, which is a Shidian specialty. But if we use pig tripe and large intestines, it will be called “preserved pig liver” of Dali. Though it has no pig liver inside, our ancestors have been calling it preserved pig liver from the very beginning. Both of them have the same cooking methods and can be steamed, stir-fried and stewed. It is used as a special seasoning ingredient. We usually make some when killing the annual pig each year. 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 #鮓
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