Yi ethnic Tuotuo meat [Sichuan Liangshan specialty]

What is Yi ethnic meat? Authentic Sichuan Liangshan specialty: Yi ethnic Tuotuo meat

Content summary:Do you want to know what Yi ethnic Tuotuo meat is? This article is a detailed introduction to the local specialty of Liangshan, Sichuan Province - Yi ethnic Tuotuo meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yi ethnic Tuo meat. The full text takes about 9 minutes to read, mainly including the basic introduction of Yi ethnic Tuo meat and the product characteristics of Yi ethnic Tuo meat? How did the history of Yi ethnic group's Tuotuo meat come about? The production method of Yi ethnic group lump meat, the awards and honors of Yi ethnic group lump meat, and the tasting and eating methods of Yi ethnic group lump meat

Basic Introduction to Yi ethnic Tuotuo Meat

Yi ethnic Tuotuo Meat is a traditional delicacy of the Yi ethnic group, called "Wuse Se Jiao" in Yi language, which means pork chunks. Because the weight of each piece of meat is around 2-3 taels, forming a "lump" shape, it is named Tuotuo Meat

Yi people often eat meat in large chunks as a quick way, and lump meat is a common way for the Yi people in Liangshan to eat meat. After careful cooking, consume. Mix salt while the meat is hot to enhance its flavor. Tuotuo meat has a rich and mellow taste, tender and delicious flesh, crispy but not smooth, and fat but not greasy, with a strong ethnic flavor

In terms of production, regardless of pigs, cows, or sheep, after slaughter, they are all cut into fist sized pieces with bones and meat, boiled with water until they are 80% ripe, then scooped into a dustpan, sprinkled with salt and shaken back and forth to allow the salt to seep in before consumption. When eating, except for adding salt, no seasoning is added, and there is no need to use bowls or chopsticks. It is eaten directly by hand. When eating, it is accompanied by a kind of dry pickled Chinese cabbage soup (which has the effect of curbing oil smell) made by Xiaoliangshan local method. Grab the mound meat on your hand and chew it at the same time. Because this meat is special and not very fat, it tastes more delicious and more appetizing

What are the characteristics of Yi ethnic meat products

1. It is a nutritious and healthy Yi cuisine that is easy to make, reduces pollution, and maintains the natural green ingredients of fresh meat

2. The fat is not greasy, the lean meat is crispy and tender, the meat is fragrant and delicious, the lump meat flavor is unique, and it is a natural and pollution-free ethnic specialty food

3. In today's emphasis on eating, Tuotuo meat reveals the original flavor of pork and reflects the traditional dietary culture of the Yi ethnic group

How did the history of Yi ethnic group's Tuotuo meat come about

Yi compatriots usually only cook a delicious dish called "tuo tuo meat" for them when entertaining more distinguished guests. As is well known, Liangshan Yi Autonomous Prefecture in Sichuan is the largest Yi ethnic group settlement area in China. The Yi culture has a long and ancient history, and the history of Yi people's "tuotuo tuo meat" is also ancient and long. The Yi people's Lunar New Year is very simple. It is a traditional festival passed down from generation to generation by the Yi people, and like the Yi Torch Festival, it is also a festival that the Yi people attach great importance to. When celebrating the Yi New Year, the Yi villages on Daliang Mountain are filled with the festive atmosphere. The Yi people have been diligently feeding their black fragrant pigs for a year, which are fat and robust. They are reluctant to eat meat in their daily lives, but during the Chinese New Year, every household kills pigs to celebrate the festival. Pigs, cows, sheep, and chicken can all be made into lump meat, but piglet "lump meat" is the most famous

The production method of Yi ethnic group's tuo meat

Yi ethnic group mainly feeds on tuo meat, and the traditional method of making home style tuo meat is as follows:

Raw materials: Fresh lean meat types of chickens, pigs, sheep, and cows from high mountains without pollution are taken as the main raw materials for tuo meat

Seasoning: The main seasonings for the meat are ginger root powder, refined salt, chili powder, Sichuan pepper powder, monosodium glutamate, and garlic paste

Production method and steps:

1. Cut freshly slaughtered chickens, pigs, sheep, cows, and other fresh meat into fist sized chunks of meat;

2. Prepare mountain spring water in a large iron pot and start adding firepower

3. Pour the fist sized chunks of meat into the pot and start cooking with cold water

5. After boiling until all the blood and foam are gone and the broth is clean, pick up the lumps of meat and put them in a dustpan woven with bamboo

6. While the meat is still hot in the dustpan, sprinkle an appropriate amount of salt on it, stir and wait for the soup to drip until the meat is neither cold nor hot

7. Divide the chunks of meat into plates and serve them on the table

The award-winning honor of Yi ethnic Tuotuo meat

In July 2021, it was selected as a candidate for provincial Tianfu tourism cuisine in Sichuan Province.

Tasting and Eating Methods of Yi Ethnic Group's Tuotuo Meat

1. Add an appropriate amount of refined salt and eat it directly to preserve the original flavor and pure fragrance of the Tuotuo meat

2. Put the seasonings into a small dish according to personal taste and stir evenly. Pick up the chunks of meat and stick them on your own<77