Cantonese Sausage
1.
Clean the pork first, and dry the water;
2.
Chop the pork (don’t chop too much, it doesn’t taste so good);
3.
Cut the pork well and put it into a large bowl;
4.
Add the right amount of salt;
5.
Add appropriate amount of sugar;
6.
Add an appropriate amount of Fenjiu;
7.
Mix evenly with chopsticks (mixing by hand is the fastest, you can put on a fresh-keeping bag and mix again). After mixing evenly, you can fry a small piece of meat to test whether the taste is enough. You should put less at the beginning, and adjust after the taste ( Reiko is just seasoning just once, haha~~);
8.
Marinate the meat for more than 2 hours, take out an appropriate amount of casing, and pour the mixed pork into the casing with an enema or other auxiliary tools (I don’t have an enema, I cut the mineral water bottle for assistance);
9.
After pouring a certain amount of meat, and squeeze it to the end, tie the rope as long as you like;
10.
Use toothpicks or needles to pierce the prepared sausages (so that the moisture in the sausages will evaporate faster), hang them on a hanger or shelf and place them on the balcony (ventilation or window sill) to dry.
Tips:
Make sure to pierce some small holes, otherwise the sausage won't dry for a long time. You don't need to dry the sausage very dry. The meat will be hard if it is too dry. It is best to adjust it according to your favorite taste.
