有多少人是從兩年前的那期吹肝認識我的呢？今年我們又做吹肝了今年的年豬急急忙忙的就宰了，一家人忙到了晚上，不過該做的過年菜都做了，醃製了火腿，排骨，裝了香腸，吹肝，還特意做了卷蹄。在我們所有的過年菜裡，卷蹄是工藝最複雜的了，需要完整的剝下豬蹄的皮，塞上豬瘦肉，不能有一點空隙，再認真縫合上，稻草綁緊後煮熟醃製數月，口感特別Q彈，也有淡淡酸鮓肉的味道～ ※Click “cc” on the lower right menu to choose your subtitle language. How many of you have known me since the cured “blown” pig liver episode two years ago? We made that dish again this year. This year, we butchered the annual pig in a hurry. My family and I worked till late night and managed to prepare all dishes for the lunar new year. We made not only hams, ribs, sausages, cured “blown” pig liver, but also stuffed trotters. Among all annual pig feast dishes, stuffed trotters require the most efforts. We will have to peel the skin of a trotter integrally to stuff lean meat inside, leaving no gaps at all. Then stitch the skin and tie with straw tightly to boil until cooked. Marinade the trotter for months and it will become chewy and spongy, which tastes like sour meat. 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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