Orleans Ham
1.
The best choice for pork is the fat, lean, and seven front scapula. Let the seller grind into the finest mash.
2.
Put the mashed meat into a large basin, pour in the high liquor, and mix it clockwise by hand. The ham sausage will not taste like alcohol when it is done.
3.
The Orleans roast is not enough, so I added something else.
4.
The sweet potato flour is dissolved with 200 grams of water in the amount of ingredients. Pour into the meat puree.
5.
Pour the roast chicken ingredients.
6.
Mix it clockwise with your hands.
7.
Add black pepper, preferably freshly ground for better taste.
8.
Add salt and mix well. The more you mix the meat, the thicker it becomes. This is really physical work.
9.
Add a few drops of oil to the wok and use a small spoon to scoop a little bit of mashed meat to taste.
10.
Pulsating empty bottle Cut off the upper part of the bottle as shown in the figure, put the rinsed casing on the bottle mouth, and fasten it with a rope.
11.
Pack the mashed meat in a piping bag, and squeeze the mashed meat into the casing through the mouth of the bottle.
12.
Each intestine is pierced with a needle in seven or eight eyes to deflate. Use rope to divide the sections, about ten centimeters is more beautiful.
13.
After everything is packed, hang it on a string and let it dry for a day or two, until the surface is dry, take it off, put it in a steamer and steam for 15 minutes. After it cools, put it in a fresh-keeping bag and store it in the refrigerator.
Tips:
It must be garish, otherwise it will burst when steaming.
