1. The sandwich meat I bought this time is fatter, so cut the fat and cut into small cubes.
2. Thinly slice the lean meat. Fat and lean meat is exactly 2:8, fat meat is 400 grams, lean meat is 1600 grams. Sausage needs to be cut into meat to taste good.
3. Mix the lean and fatty meats, add sugar and stir until the sugar dissolves.
4. Add salt, light soy sauce and fermented bean curd, and stir evenly. The marinade is completely absorbed by the meat.
5. Add a high number of rose wine or Fen wine and mix until the wine is completely absorbed.
6. Marinate for more than 2 hours.
7. The salted pig casings are soaked in cold water to soften them. Wash the inside of the casings after receiving water from the faucet, which is also convenient for putting on the casings.
8. Put the entire casing on the enema artifact and tie a knot at the end of the casing.
9. Start the enema, put the meat in the funnel, and stuff the meat with the matching wooden stick, which is very easy to use.
10. I am used to filling a casing and then tying it with a rope in sections.
11. Use a toothpick or needle to prick it in an airy place, and then prick it a few times at will to make it easier to dry.
12. I hung it on a hanger and put it in a net bag to dry. The temperature is not high when it is exposed to the sun, 10-15 degrees Celsius, I put it in the sun to dry. (In the past, the bottom of the tree was enlarged and half shaded, but the big tree was cut down at the end of last year, and the shade of the tree was gone. I had to dry it directly, which proved to be feasible.)
13. After 14 days of drying, squeeze it with your hands, and it will be a little hard. Sealed and kept frozen.
14. Steamed two sticks to eat. The taste and color are quite good.
15. Suitable for fat and lean, the fat is transparent and refreshing.
