Crispy Sausage
1.
Wash the tenderloin and drain the water
2.
Cut the tenderloin into small pieces
3.
Put it in the wall breaker and twist it to the level of fineness you like
4.
My stir is finer
5.
Add salt, soy sauce, five-spice powder, sugar and mix well
6.
The garlic, rice wine and water are slurried with a wall breaker, pour out, and add starch to make a mixed liquid
7.
Pour the mixed liquid while stirring, so that the meat is fully absorbed
8.
Add the right amount of red yeast rice powder to achieve the color you like, I add less
9.
The casing is washed half an hour in advance and soaked in clean water, the small funnel is placed in a cloth piping bag, and the soaked casing is put on
10.
, Squeeze out the sausage, fasten it with a thread
11.
Hang the prepared intestines in a cool and ventilated place for 12 hours
12.
This is how I hung on the balcony all night
13.
Put pepper and water in a pot and boil to 80 degrees
14.
Cut the intestines into the pot, turn to low heat and cook for 20-30 minutes, remove the water on the surface to dry, and store in the freezer
15.
It can be eaten directly by frying or roasting
Tips:
The funnel is coated with vegetable oil, so it is easy to put the casings and keep the water from boiling at the end, otherwise the casings are easy to boil. My casings and the funnel are too big, it is best to buy a small one
