Diy Homemade Cantonese Sausage

Name: Diy Homemade Cantonese Sausage
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 5 catties Pork belly; 5 catties Lean Pork; 1 catty Sugar; 2 taels salt; 2 taels White wine; 4 taels Haitian Gold Label Soy Sauce; 2 pcs Tangerine peel; 1 tablespoon MSG

by An Ruoxi

4.7 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

I have waited for a long time, and today I finally have time to pound the space. I have eaten a lot of sausages, and the taste is OK before I dare to upload my experience! It's delicious! Hehe

Cantonese-style sausage has beautiful sensual characteristics: bright color, mellow aroma, crispy skin, crispy skin, oily but not greasy, and it is the leader in various pickled foods. Not only is it a great side dish for banquets, but it is also a simple delicacy for casual drinks and "baked rice with wine". Because of its high reputation, it has become a courtesy exchange for a while to give each other elegant products. It is known as sausage from other provinces, and the name of Cantonese style is well-known at home and abroad. "

Ingredients

5 catties Pork Belly
5 catties Lean Pork
1 catty Sugar
2 taels Salt
2 taels White Wine
4 taels Haitian Gold Label Soy Sauce
2 pcs Tangerine Peel
1 tablespoon Msg

Diy Homemade Cantonese Sausage

1. Ten catties of pork belly, half fat and thin, cleaned.

2. Hang the cleaned pork belly to control the moisture.

3. The pig small intestine tears off the outer casing stem, leaving a clean small intestine, which is almost never processed by vendors who process it, which will affect the taste.

4. Rinse the small intestine with boiling water from the faucet until it is clean.

5. The cleaned small intestine is stirred with flour, vinegar, and alkali, and let stand for ten minutes.

6. While calming down to the small intestine, the pork belly can be processed, and the dried meat is peeled.

7. Cut the pork belly into small cubes.

8. Prepare seasonings, white wine, golden soy sauce, salt, tangerine peel, monosodium glutamate, and sugar.

9. Pour the seasoning into the cut meat and stir well.

10. Clean the small intestine once again.

11. Now it’s time to enema the sausage. Use the upper part of the beverage bottle to tie the mouth of the bottle tightly to the mouth of the small intestine. Put the meat into the beverage bottle and squeeze it down with chopsticks to make the meat enter the intestines.