Dried Fish Sausage
by Shui Qingqing
Favorite
Difficulty
Hard
Time
48h
Serving
2
1. Fish bones, pork, small intestines.
2. Cut the prepared fish and pork into cubes, and cut the ginger into ginger rice.
3. The chopped fish, pork, and ginger rice are put into a blender and mixed into fish puree.
4. Put the stirred fish paste into a bowl, add refined salt, ginger rice, thirteen incense, soy sauce, chili powder, and seasoning.
5. Stir well.
6. The pig small intestine is clean, and one end is tied tightly with a thread.
7. Take the funnel and pour the fish paste into the small intestine.
8. Filled sausage.
9. The filled fish sausages are aired in a ventilated place.
10. Let it dry for about 20 days, set the time by yourself, and let it dry until it feels hard and hard.
11. When you smoke bacon, it will be more delicious if you smoke it too.
