Dai sour meat

Dai sour meat refers to the Dai people in Xishuangbanna who are good at pickling sour meat, and the pickled sour meat is most distinctive in xishuangbanna tourism food. Xishuangbanna tourism food sour beef tendon and sour cow's feet are the most distinctive pickled meat of Dai nationality in Xishuangbanna. Xishuangbanna sour beef tendon: beef tendon (mainly tendon) is pickled as raw material. When processing Xishuangbanna sour beef tendon, oil, meat, mucous membrane and other impurities are removed from beef tendon, pure beef tendon is cut into strips, and Xishuangbanna Dai sour beef tendon is boiled to chewy degree, then it is taken out and washed with cold water, filtered and cooled. Mix with proper amount of salt, pepper, Xishuangbanna wild pepper, garlic cloves and Jiang Mo, and put in a earthen jar for sealing and pickling, so that Xishuangbanna beef tendon can be eaten when it becomes pure sour. This dish is white and clean, refreshing, slightly sour, spicy and palatable. It is a unique xishuangbanna tourism food main course in Xishuangbanna local Dai restaurant. Pickled cow's head and feet with acid: generally, one cow's head and four cow's feet are used as the main raw materials. First, the cow's head and feet are scalded with boiling water, and all the cow's hair is scraped off (there are endless hairs, which should be scraped off after burning with fire). Only the skin and feet are soaked in rice washing water, carefully rubbed and cleaned, then rinsed with clear water, cooked and dried, sliced into skin and beef tendon, and added with salt and sliced into strips. Pickled beef tendon is slightly sour and pungent, without greasy feeling, and it is cool and refreshing, so it is suitable for cold dishes in summer.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)