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A special dish from the Yunnan Bai Ethnic Group: cured “blown” pork liver with spicy sauce.
After the Lunar Octorber 10th, temperature drops.
Prepare the marinade with liquor, chili powder, salt, and sichuan pepper powder. Blow the mixture into the fresh pork liver.
Marinated and dried for one month, a cured “blown” pork liver with spicy sauce is ready to serve.
#Dianxixiaoge, a local Yunnan girl.