1. Ten catties of pork with a fat-to-lean ratio of 1:9 or 2:8 and cut into cubes. I let the meat seller stir it into slices.
2. Put in a big container
3. 150 grams of white wine, it’s best to use the Mianzhu Daqu, which I use, about three cups
4. Prepare accessories: soy sauce sesame oil
5. 250 grams of sugar
6. 125 grams of salt
7. Raw materials are ready
8. A pack of seasonings
9. Put all the spices in the container
10. Wear disposable gloves and mix well
11. Minced meat
12. Divide all ingredients into two portions
13. Take one portion and add chili noodles, add as appropriate according to personal taste
14. Marinated for a good taste, about a few hours or a day
15. Soak the casing in warm water half an hour in advance
16. The meat is fully flavored
17. I use a manual small enema, haha, the mini version, it just takes a bit of work
18. Blow the casing to see if there are any holes
19. Put the casing on the machine
20. Shake the handle and you can enema on the left
21. According to experience, it is more labor-saving for two people to work together. In addition, this kind of small sausage stuffer is best not to use the cutter head and the filling net, and it is directly out. Remember that the first time you do it, the wrong operation is often stuck.
22. While filling and knotting, my method is to twist the casing a few times about ten centimeters to form a piece of sausage.
23. Put it on the board after filling
24. I irrigated it at night, the light for the photo was not good, it was dark
25. After all is completed, use a toothpick to tie a few times to exhaust air and place it on the board for a day or two.
26. The epidermis is a little wrinkled the next day
27. Keep on drying
28. Then put it in a ventilated place to air dry for three or four days,
29. Wait until it hardens a bit.
30. Put all the intestines in a steamer
31. Steam on high heat for 20 minutes to 30 minutes
32. Ready to eat after cooling
33. Finished picture
34. Finished picture.
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