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How many of you have known me since the cured "blown" pig liver episode two years ago? We made that dish again this year.
This year, we butchered the annual pig in a hurry. My family and I worked till late night and managed to prepare all dishes for the lunar new year. We made not only hams, ribs, sausages, cured "blown" pig liver, but also stuffed trotters. Among all annual pig feast dishes, stuffed trotters require the most efforts. We will have to peel the skin of a trotter integrally to stuff lean meat inside, leaving no gaps at all. Then stitch the skin and tie with straw tightly to boil until cooked. Marinade the trotter for months and it will become chewy and spongy, which tastes like sour meat.
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