Another Way to Open Chicken Sausage and Breast Meat~~
1.
Wash the chicken breast and separate the skin
2.
The chicken skin and the blanched pig skin should be smashed with a meat grinder. The chicken breast should also be beaten with half of the ice water during the cooking machine. The whipped chicken breast slurry and the chicken skin starch seasoning should be beaten evenly with a chef machine at low speed. Add ice and water five times during the high-speed rotation (three-speed whipping for five minutes). Add in after whipping water is completely absorbed. After the whipping check, the meat puree is very elastic, then wrap it in plastic wrap and put it in the refrigerator overnight
3.
The sheep casings are soaked in advance, remember to put the cooking wine to remove the fishy, and the enema is inserted into the pile of meat to wear. Don't fill it too full. After filling the sausage with cold water, touch the meat paste on the surface, and then apply the kitchen paper to dry the cotton rope into small sections. Boil the pot under cold water for about 2 minutes to set the shape. Remember to put a steaming mat to prevent the pot from popping.
4.
Take it out for two minutes and rinse with cold water again to remove the momo. If you want to boil the intestines, you can boil it again in a pot under cold water. There are slight bubbles. Turn to the minimum heat and keep it warm. Slowly cook without boiling for 15 minutes. Cover the lid and keep it warm until fully cooked.
5.
You can also dry the kitchen paper and bake it directly in the oven. You don’t need to preheat the upper and lower fire and hot air at 130 degrees for 30 minutes.
6.
Let's put it in the oven for 10 minutes
7.
Two methods, depending on your preference, the surface of the roast is relatively crisp and dry, and it tastes a bit like pork floss, so you can eat it directly. The boiled one tastes a little bit moist, suitable for frying and processing again
Tips:
The mashed meat must be whipped up to be delicious, and it is made with elasticity. Chicken skin and chicken fat must be present, otherwise it will be too dry and unpalatable. I have reduced it to the lowest ratio. Part of the chicken skin is replaced with pig skin and it tastes granular.
