丽江腌肉是云南丽江纳西族的传统美食，以当地土猪肉经腌制和风干而成。肉质紧实，咸香适口，肥而不腻。可直接切片食用，或炒蒜苗、蒸食，是纳西族待客的重要菜品。
Ingredients
- Local pig pork belly 1 kg
- salt 80 g
- Sichuan pepper 20 g
- White wine 30 ml
- 20 g sugar
- 3 star anise
- cinnamon 1 small piece
Instructions
- Pork belly cut into wide strips
- Add salt, pepper, star anise and cinnamon to a pot and stir-fry over low heat until fragrant
- Spread evenly on the meat strips while hot
- Add white wine and sugar and mix well
- Marinate in a container for 7 days, turning once a day
- Take it out and hang it in a cool and ventilated place to dry for 15 days.
- It can be eaten sliced, steamed or stir-fried.
Cultural Notes
丽江腌肉是纳西族传承千年的传统食品。丽江地处高原，气候干燥凉爽，非常适合腌制风干肉类。纳西族人每年冬天都会腌制大量腌肉，作为一年四季的储备食物。