※Click "cc" on the lower right menu to choose your subtitle language. The charm of preserved pork and sausage is worth a year’s hard work and a long journey home. It is this unique flavor that I miss the most every year. The pig fed by our own grain, which has firm lean meat and delicate fat, is made into meat sausage and tofu sausage, as well as other preserved food: pork rib sausage, dried pork, preserved pork liver with salted egg yolk, and so on. They are all tasty. How tasty are they? They are eaten up as soon as they get dry. There are only four pork tripe sausages left in the house. I guess we’ll have to make them once again before the year is out, or we won’t have any sausage or preserved pork to eat in our house for the coming year. Hello, everyone! I am Dianxi Xiaoge, a Yunnan native. If you enjoy my videos, please keep subscribing to my channel. I'll continue to share my life and Yunnan-styled food in my uploads. Wish you have a happy life and enjoy tasty food every day 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 TikTok【dianxixiaogeoffical 】▶️https://bit.ly/3mzfgrT #滇西小哥 #Pork #DianxiXiaoge #ĐiềnTâyTiểuCa #美食#云南 #dianxixiaogecooking ... https://www.youtube.com/watch?v=lQeTnzE_DpM

有多少人是从两年前的那期吹肝认识我的呢？今年我们又做吹肝了 今年的年猪急急忙忙的就宰了，一家人忙到了晚上，不过该做的过年菜都做了，腌制了火腿，排骨，装了香肠，吹肝，还特意做了卷蹄。在我们所有的过年菜里，卷蹄是工艺最复杂的了，需要完整的剥下猪蹄的皮，塞上猪瘦肉，不能有一点空隙，再认真缝合上，稻草绑紧后煮熟腌制数月，口感特别Q弹，也有淡淡酸鲊肉的味道～ ※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，一个地道的云南妹子，如果你喜欢我的视频，请持续关注我的频道， 我会在不同的平台分享我的生活，以及云南特色美食，祝你们天天开心，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 ... https://www.youtube.com/watch?v=qsouZwheabQ