Cantonese Sausage
1.
I chose the front leg meat. The ratio of fat to lean meat is approximately 3:7
2.
Separately cut the fat into cubes, add sugar and marinate for about 1 hour
3.
Also dice the lean meat
4.
Put all the fat and lean meat in the basin and pour the white wine. Fenjiu is the best for Cantonese sausage, but I don't have Fenjiu in my house, so I used green bamboo leaf wine. They are produced by a manufacturer anyway.
5.
Add the special grade light soy sauce, salt, and sugar have been put into the fat and mixed together.
6.
Mix well and marinate in refrigeration for half a day
7.
Marinated meat
8.
Salted casing
9.
Put it on the faucet and rinse, one is to rinse, but to check if there are any holes
10.
Put the washed casing on the mouth of the beverage bottle, and tie a knot on one end of the casing. I made a funnel from a 2 liter beverage bottle. It's better to have special tools
11.
Put all on and you can install it
12.
Load the marinated meat
13.
When installing, pay attention to not over porcelain, so as not to break the casing, and not too weak, otherwise the intestines will appear not full after air-drying. Use string to divide sections
14.
Hang it up in the sun for a long time, then use a needle to pierce some small eyes on the casing to release excess air, and then it is best to put it on the balcony to the north to air dry. Because the temperature in the north is low and the wind is strong.
15.
This is the sausage that has been air-dried for 5 days
16.
It has been air-dried for 12 days. It's already very dry, so it can be made and eaten.
