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).
12.
Put the marinated pork into the horn hole of the sausage.
13.
Put casings on the top of the bell mouth.
14.
Filled Sichuan sausage.