Harbin Red Sausage
1.
First, soak the pepper, star anise, bay leaf, grass fruit, clove, sana and baikou in hot boiling water for 30 minutes, until cooled.
2.
Chop 1 part fat and 9 parts lean pork plum meat with a knife. After that, add salt, red yeast rice powder, white pepper powder, a small amount of starch, 3 tablespoons of raw water to the meat filling, stir evenly and put it in the refrigerator to marinate for half a day, or overnight, soak the lamb casings for later use.
3.
Add the raw water to the remaining starch, and add the minced garlic (if you can't smash it, use the garlic nest to mash it. Be sure to slice it and then shred and chop it. Otherwise, the cooked taste will not be good). After that, pour the water of the stirred starch into the meat filling, stir while pouring, and stir until it has good elasticity before starting the enema (note that the filling should not be too full, so that it is 8 minutes full. Otherwise, it will be broken. skin).
4.
Boil water in a pot to a slight boil, about 90°C, add red sausage, and cook for 20 minutes at minimum heat. Otherwise, the skin will break if it is boiled on high heat.
5.
Prepare a wok, cut a piece of tin foil, add a small bowl of rice, orange peel, tea, and sugar. If there is peanut peel, it is better to smoke the sausage to color and increase the aroma.
6.
Place a special grill (round mouth) on top of the smoked material, cover the pot and turn on medium heat to smoke the red sausage.
7.
Finished picture (after smoking, the red sausage becomes shiny).
8.
Cut a plate, the internal organization is fat and thin, and delicate.
