三个月前做的肉，今天可以吃了，
云南有一些少数民族会把肉腌制发酵成酸的来吃，有用芭蕉叶包裹发酵的，有用糯米和佐料腌制的，共同的特点就是用少量的盐，借助云南得天独厚的天气资源自然腌制发酵，肉有淡淡的酸味，香而不腻！

※Click "cc" on the lower right menu to choose your subtitle language.

The meat I made three months ago is now ready.
Some ethnic minorities in Yunnan will ferment meat to make sour meat. Some will wrap meat with musa bajoo leaves and some will ferment the meat with sticky rice and spices. But they both use a small amount of salt and let the meat ferment in the unique natural environment of Yunnan. The meat will take on a slightly sour flavor and is very yummy yet not greasy.

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