Cantonese Sausage

Cantonese Sausage

1. Pork fat and lean 3:7 or 2:8, as you like, minced into meat or cut into diced meat

2. Add 18g table salt

3. Add 10g light soy sauce, other light soy sauce will do

4. Add 10g white wine, high

5. Finally add 15g of water

6. Stir vigorously in one direction, then put it aside for half an hour

7. You can choose fresh casings on the market or salted casings sold like me

8. Wash both inside and out with warm water to remove excessive salt

9. Find a long funnel, start from one end, and put on all the casings

10. Tie a knot in the last short paragraph

11. Then there is the meat stuffing link of Xi (Jian) Wen (Single) Le (Rough) See (violence), stuff it for a while and stroke it without air inside.

12. Until all the meat is stuffed in, try to stuff it a little bit and tie the ends

13. Divide into several sections according to your own preferences and tie up with cotton thread

14. Rinse the surface, puncture the small bubbles with a toothpick, and put it in the sun for half a month to a month to complete the work!