Homemade Sichuan Sausage

Name: Homemade Sichuan Sausage
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 5 catties Fat and Lean Pork; 2 meters Pig casings; 30g Fresh ginger; 1 tablespoon salt; 20g Cooking Wine; 5 tablespoons Soy sauce; 1 piece Peppercorns

by A little girl has grown up

4.8 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

From autumn to winter, the annual busyness begins again. I make sausages every year. Because we have to stick to the autumn fat and pass the winter. Taking advantage of the fresh Zijiang coming on the market, the fresh Chinese pepper, and taking advantage of the winter storage, I filled the sausage with joy. "

Ingredients

5 catties Fat And Lean Pork
2 meters Pig Casings
30g Fresh Ginger
1 tablespoon Salt

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20g Cooking Wine

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5 tablespoons Soy Sauce

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1 piece Peppercorns

Homemade Sichuan Sausage

1. Go to the supermarket and buy fresh pork that is 3% fat and 7% lean, washed clean and cut into small pieces.

2. Wash the new ginger ginger, slice it and put it in a food processor, add water and make a paste.

3. Pour cooking wine into the basin.

4. Strain the ginger juice with a colander.

5. Prepare the newly-listed peppercorns.

6. Add salt, pepper and sifted ginger juice to the basin.

7. Beat two eggs in the bowl.

8. Pour the knocked eggs into the basin.

9. Prepare professional tools for filling sausages (there are such tools on the Internet.).

10. Pour in the light soy sauce to color, add starch, and stir with eggs, cooking wine, salt, ginger juice and pepper.

11. Prepare the casing and soak it in clean water (must not use boiling water?! Remember, in that case, the casing will rot when filling the sausage).