Liuzhou Sour Meat [Guangxi Liuzhou Specialty]

What is Liuzhou sour meat? Authentic Guangxi Liuzhou Specialty: Liuzhou Sour Meat

Content Summary:Do you want to know what Liuzhou Sour Meat is? This article is a detailed introduction to the special product of Liuzhou, Guangxi - Liuzhou Sour Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Liuzhou Sour Meat. The full text takes about 4 minutes to read, mainly including the basic introduction of Liuzhou Sour Meat and its nutritional value? What are the characteristics of Liuzhou sour meat products? The production method of Liuzhou sour meat, etc

Basic Introduction to Sour Meat in Liuzhou

Sour fish and meat are essential items for the Miao ethnic group in Liuzhou to worship their ancestors, entertain guests, and hold festive gatherings. Sour fish is still an indispensable food for Miao people to celebrate weddings. A pair of sour fish and a sour duck are indispensable when welcoming the bride. Using a large sour goose to welcome the bride is considered a generous gift. The Dong and Miao ethnic groups, like each other, have a preference for sour taste and claim to "not eat sour food for three days and walk to beat the wind." In Dong cuisine, more than half of them have sour taste, which can be described as "no vegetables, no sour

Sour pork has a bright color, yellow skin, milky white fat, and dark red lean meat; Each piece of meat is slightly topped with a few grains of rice or Sichuan peppercorns, with a refreshing and fragrant taste. The skin is crispy, the meat is fresh, the acidity is moderate, the aroma is overflowing, the mouth is refreshing, and there is no greasy feeling; If you sprinkle some dry spicy powder on the sour meat while eating, it will have a spicy and slightly sour taste, and the taste will be even better

Method for making Liuzhou sour meat

First, remove the bones from the fresh meat, preferably pig head meat, that is self slaughtered or purchased. Place the skin together on charcoal fire, burn the skin, and use a knife to scrape off the burnt black dirt, in order to remove sweat and dirt. Do not wash with water. After scraping, the skin of the meat will turn golden yellow, and then cut it into thin slices and put them in a basin. Then pour the pre prepared salt, Sichuan peppercorns, nitrate, and dry fried crispy glutinous rice (or corn) into the bowl filled with sliced meat in proportion and stir evenly. The general ratio is 8 yuan of salt, 5 yuan of Sichuan peppercorns, 2 yuan of nitrate, and 2 liang of glutinous rice per catty of fresh pork

2. Invert the cleaned jar with the mouth down, and smoke the jar with glutinous rice grass for 2 to 3 minutes to make the smoke inside the jar burn. Then place the jar upright. When the thick smoke is overflowing from the jar, promptly insert the prepared pork into the jar. Then use your hands to press the meat and pork in the jar tightly, and blow a red charcoal fire (of any size) to turn it red. Place it in the jar on the pressed pork surface, cover it with a lid, and seal the jar with water. Place it in a cool and dry place, and pay attention to keeping the jar water sufficient. When it is marinated and ripe (usually 10 days in summer and two weeks in winter), open the jar and take it for consumption. The sentence is: