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In Pu’er, Dongbao Meat is a special cooked cuisine in both the wedding and funeral feast for Jingdong Yi ethnic people. However, the only difference of the meat served in the different feasts is that, the one served in the wedding should be red while the one in the funeral would be white.
Here is the recipe for the special meat. Get rid of the hair and scrap the skin of the pig as well as possible after butchering it. Take the pork bellies which are the best part of the meat to boil it with water. Then cut the marbled meat into limps. Add one teaspoon of red yeast rice diluted by 100g alcohol, which can be used to dye about 25kg pork bellies. Having been dyed red, the pork should be fried, during which add some amomum-seeds powder, ginger and salt. Fry them together for a while and pour appropriate of water to stew for few more minutes. The one served in the funeral feast can be cooked in the same way without the red yeast rice.
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