1. Pork fat is 1.5 kilograms and 8.5 kilograms thinner.
2. Use a meat grinder to grind into meat fillings.
3. Minced meat.
4. 2 taels of fresh garlic, 8 taels of monosodium glutamate, 2.5-3.5 taels of refined salt.
5. The seasoning is melted with a small amount of water and then mixed into the meat
6. Mix the seasoning with the meat filling. Let it sit in the shade and let it marinate for 12-24 hours. After 12 hours, add appropriate amount of water to cornmeal (not more than one catty), stir and mix into the marinated meat.
7. Wash 1 bag of casing with running water to remove the surface salt, and then soak in warm water for 25 minutes.
8. The casing is put on the enema. Pour the meat into the casing immediately without cutting off the casing.
9. Make Harbin sausage and tie it with string.
10. Put it in the pot and boil it immediately. The water temperature is about 92 degrees, and the whole rod is removed at about 83 degrees. The cooking time is about 20-30 minutes.
11. The gas can be deflated by fine needle puncture.
12. Twist directly into a string of red intestine and wrap it around a pole. Rinse the coat with cold water and hang it in the shade for 1-2 hours. The epidermis has no water drops and is cool.
13. 2 Harbin sausages that were so cool when I was young.
14. The dried intestines can be frozen and heated while eating, or smoked with sugar or tea in the pot.
15. Finished picture
Tips:1. Mix the seasoning with the meat filling (pattern and let it marinate in the shade for 12-24 hours, the seasoning is dissolved with a small amount of water and then mixed into the meat).
2. Add appropriate amount of water to cornmeal (not more than one catty), stir and stir into the marinated meat filling, immediately pour the meat filling into the casing. The casing is not cut, but directly twisted into a string of red sausage. Rinse the coat with cold water on a pole, and use fine needles to deflate the air.
3. Put it in the pot and boil it immediately, the water temperature is about 92 degrees, and the whole rod is removed at about 83 degrees. The cooking time is about 20-30 minutes. Hang it in the shade for 1-2 hours.
