1. Ingredients,
2. Cut the pork into thin slices. If this is the case, 27 will trouble the person selling the meat to cut it for me. Press the old ginger into juice for later use. After the casing is cleaned, check for leaks, soak it in wine for more than ten minutes, and soak it. A good amount of wine is poured into a good casing. This is used for disinfection on the one hand, and on the other hand, it can prevent the casing from rupturing and make it better for filling.
3. Start to marinate the pork, add all the ingredients except the casing, to the pork slices, stir well, and marinate for about half an hour.
4. It’s time to install the intestines. Use special tools. This should be sold in supermarkets or vegetable markets. Use your favorite method to start installing~
5. After a long work of loading the intestines ~ finally finished ~ according to your own preferences, use a rope to tie the length you like.
6. Check all the tied sausages carefully to see if there are any bubbles. If there are, you must pierce all the bubbles with a needle to leak air. You must check carefully!
7. The tied sausage is finally wiped carefully with a warm, clean towel, so that the outer layer of the casing can be kept clean, so that it will not affect the taste of the sausage. 27 is to wash it with warm water , If you are afraid that it will be washed out, use a gentle wipe to complete the last step.
8. After all the steps are completed, you can hang it up~lalalalal~~this year's sausage is complete~~
9. Hang the sausages in a ventilated, dry place, and air-dry for about two weeks. If you have the conditions, you can smoke them in an honest way. 27 Here I like to smoke them with the sugarcane peel that I have eaten. This way, you can make the sausages. Don't have a fresh smell~ hee hee~~
10. It's finally done~ Steamed last section~ Try it~
11. Yeah~ it’s super fragrant~ what I do is different~ huhu~~
Tips:1. The rock sugar must be ground into a very fine and very fine powder, so that the casing will not be damaged due to the granular shape of the rock sugar. If you use white sugar, it is best to grind it too!
2. The old ginger must be squeezed into juice, so that it can add more flavor. You can also use ginger powder, but the taste is not as good as the juice you squeezed.
3. Air-dried sausages must be stored in the freezer, and the air-drying time should not be too long, otherwise, the sausages will become too dry and affect the taste.
4. For those who like Sichuan flavor, you can replace the rock sugar part with an appropriate amount of chili powder, and the amount of salt and pepper is slightly more appropriate.
