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我的老家在浙江中部,诸暨与东阳交界处的一个小山村里。过年吃猪头肉是我们老家的风俗习惯,也是最令我难以忘怀的老家的味道。每年冬至过后,家家户户会杀年猪,割下猪头,放入缸里腌制。经过半个多月时间,盐分被充分吸收进肉里,再用清水冲洗干净,放到太阳底下晾制,使肉皮发黄、变硬,这样猪头肉就腌好了。大年三十那天下午,奶奶早早地把猪头放入大锅里,用柴火慢慢烧煮。约摸三小时后,整个猪头就被煮熟了。此时的猪头肉红
My hometown is in a small mountain village at the junction of Zhuji and Dongyang in central Zhejiang. Chinese New Year to eat pig meat is our hometown customs, but also the most memorable home I taste. After the annual winter solstice, every household will kill the pigs, cut off the pig’s head and put them in the jar for salting. After half a month’s time, the salt is fully absorbed into the meat, then rinse with water, air-dried under the sun, so yellow skin, harden, so pig meat marinated. New Year’s Eve that afternoon, my grandmother put the pig into the big pot early, slowly cooking with firewood. About three hours later, the entire pig was cooked. At this point pig meat red