What is the story behind the name Tuo Tuo Rou?

Tuotuo meat is called "black sejiao" in Yi language, which means pieces of pork. Because each piece of meat weighs about two or three liang and is in the shape of a "lump", hence the name. It is the main form of cooking meat of the Yi people in Diqing. They chop pork, lamb, or beef and cook it in hot water without adding any condiments, including salt. After the meat is cooked, pick it up and then sprinkle it with garlic water, salt and pepper. edible. When eating, you need to hold the meat with both hands. Its taste is very delicious, because it should not be stewed when boiled, but depends on the "heat". Once the "heat" is reached, it will be cooked. If the "heat" is not enough, the meat will be raw, and if the "heat" is slightly higher, the meat will be tough. Therefore, most people will not Do. And it should be eaten while hot; therefore, it is not easy to make this dish under normal circumstances. To be willing to taste Tuo Tuo meat, firstly, you must meet the Yi people's festive festivals such as the Torch Festival (June 24th in the lunar calendar) or when doing business; secondly, you must order it at a hotel restaurant.

Basic introduction editor

Tuotuo meat is the basic method of making meat for the Yi people in Xiaoliangshan. In terms of production, regardless of pigs, cattle, or sheep, after slaughtering, the bones and meat are cut into pieces the size of a fist boat. They are boiled in water until they are eight ripe, then fished into a dustpan, sprinkled with salt and tossed back and forth to make the salt Ready to soak in. When eating, except for salt, no condiments are added, no bowls and chopsticks are used, and the food is eaten directly with hands. When eating, it is served with a kind of dried pickled cabbage soup pickled in the Xiaoliangshan native method (which has the effect of reducing the oily smell). Grab the meat in your hand and chew it. Because this kind of meat is made in a special way, it is not very fat. , the more you chew it, the more fragrant it becomes, and the more you eat it, the more appetizing you get. The trick to making Tuo Tuo meat is to master the appropriate heat. If the heat is too low, it will be undercooked, and if it is too late, the meat will be soft. The Tuo Tuo meat made by the Yi people is fresh, fragrant and has a unique flavor, especially the pork meat weighing four to five kilograms. It is crispy and delicious and is a good dish for them to entertain guests. Therefore, gourd meat has now become a very famous flavor dish in Xiaoliangshan.

Yi Nationality Tuo Tuo Meat (20 photos)

The Yi people often eat large pieces of meat quickly. The Yi people in Liangshan like to chop beef, mutton, and pork into fist-sized lumps (the Yi people believe that the bigger the meat, the more hospitable the owner is), and then cook them in water before eating. The Yi family has such a food custom. Whenever a guest comes, the host must stain the chopping board (a large cutting board used for slaughtering cattle, sheep, pigs, etc.) with blood. It is a sign of hospitality to kill the livestock to entertain the guests. When the most distinguished guest arrives, he is treated with the most respect by killing the cow (that is, killing the cow without a knife, hitting it on the head with the back of an ax, so it is called "beating the cow"), and then killing sheep, pigs, chickens, etc. in this order. Second. In their food concept, they believe that inviting guests to a meal and using wild animal meat is not a treat, but just a casual meal. When entertaining distinguished guests, the host who beats cattle and slaughters sheep must present cattle and sheep plates (the shoulder bones of cattle and sheep are divided into fan-shaped parts with a lot of lean meat) as a gift to the guests; the butcher of pigs must give half of the pig's head as a gift to the guests; Treat guests with chicken heads (eat them in public). The guests can take back half of the cattle and sheep boards they receive, or they can give them to others.

3 Production method editor

The Yi people mainly eat Tuo Tuo meat. There are many ways to prepare and eat Tuo Tuo meat in urban and rural areas. The traditional home-cooked and authentic Tuo Tuo meat preparation and eating methods As follows:

Raw materials: The main raw material of tuotuo meat is fresh lean meat from high-mountain pollution-free original ecological chickens, pigs, sheep and cattle.

Seasoning: The main seasonings of tuotuo meat are wood ginger root powder, refined salt, chili powder, pepper powder, monosodium glutamate and garlic paste.

Preparation methods and steps:

1. Chop freshly slaughtered chickens, pigs, sheep, cattle and other fresh meat into lumps of meat the size of your fist;

2. Prepare mountain spring water in a large iron pot and start to turn on the fire;

3. Pour the lumps of meat chopped into fist-sized pieces into the cold water in the pot and start cooking;

4. When the fresh meat is boiling in cold water in the pot, increase the heat and continue boiling for about half an hour. Then the heat begins to slow down (the cooking time for beef and mutton should be extended by half to an hour);

5. After two or three minutes of cooking until all the blood foam has disappeared and the broth is clear, you can scoop up the lumps of meat and place them in a dustpan woven with bamboo;

6 . Sprinkle the meat with an appropriate amount of refined salt while it is still hot in the dustpan, stir and wait until the soup drips away until the meat is lukewarm;

7. Divide the meat into plates and serve. Table food.

4 Edible method editor

1. Add an appropriate amount of refined salt and eat directly to preserve the original flavor and pure fragrance of the meat;

2. Put the seasonings into a small dish according to your personal taste and stir evenly. You can also pick up the lumps of meat and eat them by themselves;

3. When eating, eat it with a kind of dried meat marinated in the local method of Xiaoliangshan. To make pickled cabbage soup (which has the effect of reducing the oily smell), hold the meat in your hands and chew it while chewing.

5 Food Characteristics Editor

Easy to make, reduce pollution, maintain the natural green ingredients of fresh meat, fat but not greasy, pure and fragrant, it is a nutritious and health-care Yi delicacy . The characteristics of Tuo Tuo meat are that the fat is not greasy, the lean meat is crisp and tender, the meat is fresh and delicious, the Tuo Tuo meat has a special taste, and it is a natural ethnic food with less pollution. Today, when we pay attention to eating, Tuo Tuo meat shows the original flavor of pork and embodies the traditional food culture of the Yi people, which is like a breeze and a wonderful flower in the culinary garden of the Chinese nation).

6 Tuo Tuo Meat (Tibetan Areas) Editor

In the majority of Tibetan areas, local residents cut yak meat into bone-in pieces and cook them in lumps, also called Tuo Tuo Meat. The cooking time should be mastered (about 7 to 8 minutes until cooked). When eating, it can also be dipped in salt, chili, pepper noodles, MSG and other comprehensive seasonings to make it fresh, tender, fragrant and delicious. Tuo Tuo meat is a special food that Tibetans generally like during festivals, receiving guests, and playing games.