5 Views· 06 June 2022
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】
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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！
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～
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Film & Animation
Music & Arts
Pets & Animals
Sports & Outdoors
Travel & Events
Gaming
People & Vlogs
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News & Politics
How-to & Style
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Homes & Real Estate
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Science & Technology
Fashion & Beauty
Cooking & Foodie
TV & Drama
Products & Reviews
Health & Wellbeing
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