1. Buy fresh pork in front of a vegetable farm or supermarket. The ratio of fat to lean is 3:7. Pork will be hard and dry if it is too lean, and it will be very greasy if it is too fat.
2. After the pork surface is cleaned with water, it must be drained and sliced for use.
3. Now there are well-configured sausage seasonings of various flavors. You can choose according to your favorite taste. I still buy the well-known [good people] brands on Taobao. They are spicy, green pepper, Sichuan and I bought a bit of Guangwei, and I will make the spicy one today.
4. A pack of sausage seasoning can marinate about 6-7 catties of pork, and a pack of seasoning can be sprinkled on the cut pork.
5. Because the seasoning is spicy, it is recommended to wear disposable gloves when stirring and then stir evenly for marinating. It is recommended to marinate for at least 2 hours to let the pork fully taste.
6. When we marinated the pork, we took out the casings necessary for filling the sausages, which were still purchased on Taobao.com.
7. Take out the casing and pour it into a basin.
8. After soaking the casings in warm water for half an hour, rinse them with clean water repeatedly.
9. In order to make the casing cleaner, and also to check whether the casing is damaged, put one end of the casing under the faucet and fill it with water, so that the inner wall of the whole casing is cleaned.
10. Take out the funnel and cotton thread for sausage filling.
11. Drain the washed casing and slowly put it on the funnel, and tie a knot at the end. (If you have an enema machine at home, it is more labor-saving. If you don't have such a funnel, you can also use a mineral water bottle)
12. I started filling the sausages. Stuffing the meat with chopsticks was very slow. Finally, I found that it was most practical to stuff the meat with your hands. Be careful not to stuff the meat too full, and squeeze it down while stuffing the meat. Stroke the casing underneath to put it in. Do not block the meat smoothly in one place. After filling for a period of time, use a toothpick or needle to pierce some small holes on it to let the air out and continue filling, otherwise the casing will burst easily. This is a skill, or practice makes perfect, practice it a few times by yourself. It will be well filled.
13. After filling, use cotton thread to cut and tie in the middle, knot the casing at the end, and poke holes on the surface with toothpicks or needles.
14. Hang it to dry in a cool, ventilated place. Don't expose it to the sun. The sausages can be eaten after they are dried for about ten days!
15. Air-dried sausages are ready to be eaten. It is especially suitable for busy office workers. Cut out a piece of sausage, clean the surface with warm water, slice it, and steam it directly in the pot or stir-fry it with garlic and Artemisia quinquefolia. It is quite delicious!
16. In addition, there will be a lot of pig skin left in the pork you bought. Don't throw this away. Use boiling water to remove the pig skin, and then pour an appropriate amount of Lee Kum Kee brine juice into the electric pressure cooker for a while. All right.
17. Take a look at the marinated pork skin, cut into strips and stir-fried with chili, super Q bomb, you can also try it!
