想吃这道菜要先学“做手术”？【滇西小哥】
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| VIDEOS | |||
| MP4 | N/A | 480P | Download |
| MP4 | N/A | 480P | Download |
| MP4 | N/A | 360P | Download |
| MP4 | N/A | 360P | Download |
| AUDIO | |||
| MP4 | N/A | mp4a.40.2 | Download |
| MP4 | N/A | mp4a.40.2 | Download |
| MP4 | N/A | mp4a.40.2 | Download |
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早早的宰好了年猪，一家人忙活一整天。过年菜也都做了，腌火腿，排骨，香肠，吹肝，还特意做了卷蹄。所有的过年菜里，卷蹄是工艺最复杂的了，需要完整的剥下猪蹄的皮，塞上猪瘦肉，不能有一点空隙，再认真缝合，稻草绑紧后煮熟腌制数月，口感特别Q弹，也有淡淡酸鲊肉的味道～
吹肝：BV1Xt41167xk
萝卜干猪头肉：BV1it411h7VZ
吹肝：BV1Xt41167xk
萝卜干猪头肉：BV1it411h7VZ
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