Delicious Crispy Sausage
1.
Choose 500g of meat with skin and chop it into minced meat at a ratio of 3:7 fat to thin. If you like fatter, you can add more fat. Personally, it is more convenient to chop and chop small pieces by hand. If the amount is large, you can add ground meat. Don't crush the machine too much
2.
Add salt, sugar, white pepper, oyster sauce, ginger powder, red yeast rice powder, and wine to the meat and stir well
3.
Add starch and water. The water should be added in a little bit. Stir in one direction with chopsticks. While stirring, add water to fill the meat with water. This stirring is to make the meat more sticky. There is a cook machine at home. Friends of the bread machine can also use them to stir and save effort.
4.
Cover the sticky meat with plastic wrap and put it in the refrigerator for more than half an hour. Take two of the lamb intestines and put them in clean water for repeated washing. Clean the salt on the surface and soak for half an hour.
5.
Put the soaked casing on the casing tube and rinse with water several times under the tap
6.
Putting the casing on the tube as a whole, it is more convenient to put some oil on the tube and cover it symmetrically.
7.
Note that the pot should not be too full or too few when enema. You can pinch it with your hands and you can pinch about half of it to tie the rope, so that the rope will not burst when you tie it.
8.
After filling, use cotton rope to tie up in sections, or you can tie the rope while filling. I personally like the small ones and don’t like the ones that are too long. If there is air, use a toothpick to poke a few small holes.
9.
After tying the rope, hang it in a cool and ventilated place to dry until the epidermis is dry. I hung it in the vent of the kitchen all night. If the weather is warm or there is heating in the home, it is not recommended to dry it for a long time. Blow on an electric fan for two hours until the skin is dry. After drying, use a toothpick to make a few small holes on the crispy intestines to prevent it from exploding during cooking.
10.
Fill the pot with water and start to cook the crispy sausage under cold water. When the water in the pot becomes a little bubble on the edge, turn on a low heat. Be careful not to boil at all, keep it close to boiling. 15 No cover for about -20 minutes, the sausages are almost cooked when they float on the surface
11.
Drain the cooked crispy intestines and store them in the refrigerator one by one. You can eat and take as you go.
12.
Can be vacuum packed and frozen
13.
I like to bake the crispy sausage in the oven. Make a few strokes on the crispy sausage. Put a little oil on the surface and put it in the oven at 180 degrees for 10-15 minutes. When it comes out, you can sprinkle a little bit of cumin powder and a little bit of chives. It tastes good. , The texture of crispy intestines, the tender skin inside is a bit crispy
14.
You can also eat hot pot and boil it. Q bombs are delicious
15.
It's delicious no matter how you eat haha
Tips:
Please note that you must pierce a few small holes before cooking, otherwise the air inside will explode. The taste will be different in each place. You can adjust the taste and fry a small piece by yourself. Taste it. Note that the casing should soak and wash Clean if you are afraid of smell, you can add a little wine to soak
