客家新聞雜誌161集_客家阿婆的豬膽肝

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Uploaded by on Feb 25, 2010

豬膽肝是早期客家地區的特色年菜之一,以前要吃豬肉並不容易,要吃豬肝就更難了,所以,客家人就會在過年前,醃製豬膽肝慢慢品嚐,不論用蒸的,或加點糖、米酒、蒜等,拌炒­一下,就是一道香噴噴的料理。不過,現在豬膽肝只有上了年紀的阿公阿婆,還固守著這傳統的客家風味,屏東內埔一個77歲的阿婆,做豬膽肝做了五十多年,一路堅守著祖母傳下­來的好滋味。和北部又黑又硬的豬膽肝不同,阿婆的豬膽肝較軟,色澤呈現咖啡色,不僅在地人愛吃,海外的六堆子弟,也都會託親友來買,一解思鄉之情。

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  • 這位阿婆做的真好吃,不會硬梆梆的,又不死鹹!每年回家過年總得­請家人多買一副回台北! 很推薦沒吃過的人有機會一定要嚐嚐!

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