杀年猪后一周，装的香肠可以吃了，加了葱姜的香肠你吃过吗？【滇西小哥】

杀猪当天酒足饭饱后，送走了客人，我们也开始忙活了，一头猪的每个部分都会有不同的方式储存，排骨剁小块腌制成骨头渣，肚底肉切碎加调料做成香肠，我们也会加上同等比例的豆腐和猪血做成豆腐肠！这些都是祖辈们想出来的，让肉长期储存的方法，时间久了，也都成了本地的特色！ ※Click "cc" on the lower right menu to choose your subtitle language. After having dined and wined to satiety at the pig meal, we saw our guests off and began to get busy at preserving the rest pork. Each part of a pig is stored in a different way. Pork ribs are preserved after being chopped into pieces. Sausages are made from minced pork belly with seasoning. Add equal proportions of tofu and pig blood and we’ll get tofu sausages. Those recipes were all created by our ancestors to preserve pork for a long time without refrigeration. As time passed by, they became local specialties in my hometown. 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～ #香肠