Braised Tibetan fern pig

Tibetan fragrant pig, also known as "ginseng pig", is a kind of ancient animal resource unique to Gannan and Ganyu County in Gansu and Gansu provinces. The quality of pigs is “six of the most”, namely: meat has the highest amino acid content, the highest trace element, the lowest fat content, the longest pig intestine, the thinnest pig skin and the longest mane. It is a traditional ethnic cuisine. Especially the pig skin, the taste Q bomb is tender and tender, far different from the general pig. The red scented fragrant pteridophyte pig is a small piece of Tibetan pork pig's pork belly cut into 3 × 2 cm; use water to put sugar candy into the fire, add oyster sauce to boil the sugar gum, put in the chopped meat, wine, salt and mix well, slow fire Skillful; put the cooked meat in a bowl and put it on the plate. This dish is golden in color, refreshing and smooth, fat and not greasy.

The fern pig is a unique species of the Gannan grassland, named after the fern. Mainly produced in the vicinity of cooperation, also known as "cooperative pigs." The Gannan Tibetan people have a unique craft and charm. They first killed the pig with sticks, removed the internal organs and head hooves, then coated the seasonings, wrapped them in mud, and buried them in a smokeless cow dung fire. When the mud was brownish, the pig hair fell off with the mud. It can be placed in a large dish, served with seasonings, and cut with a knife to eat. The meat tender skin is crisp and fresh.