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Among the traditional ways to preserve ribs, besides preserved ribs and preserved bones, there is also one recipe called preserved pig liver. With the same spices, if we use only ribs, it will be called "preserved bones", which is a Shidian specialty. But if we use pig tripe and large intestines, it will be called "preserved pig liver" of Dali. Though it has no pig liver inside, our ancestors have been calling it preserved pig liver from the very beginning. Both of them have the same cooking methods and can be steamed, stir-fried and stewed. It is used as a special seasoning ingredient. We usually make some when killing the annual pig each year.

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