1. Cut the pork into small pieces, add all the seasonings, mix well and marinate overnight
2. Prepare the funnel casing
3. Wash the casings and soak them in clean water for later use, and rinse them with water.
4. Tie one end of the casing tightly, grease the stem of the funnel, and put the casing on the funnel first.
5. Put the minced meat in the funnel and push it down with chopsticks or spoon
6. Just hang it in a ventilated place, garishly exhaust
7. After drying for 10 days
8. The steamer (steamed two kinds of intestines) can be steamed directly, and it can be steamed in a pot under cold water in 20 minutes.
9. Let cool
10. slice
Tips:Cantonese sausage (sheep casing)
Per 100 grams of pork (lean: fat=7:3), 6.3 grams of white sugar, 1.8 grams of 60° Daqu wine, 5 grams of white soy sauce, 2.5 grams of refined salt
1. Cut the selected pork into 1 cm cubes according to the lean and fat.
2. Mix evenly and marinate for more than 2 hours
3. Wash the casing and soak it in warm water, then remove it, and when pour the prepared filling into the bottom of the casing, tie the bottom end, and the upper end of the casing is fully filled. Spread the enema on the wooden table
4. Tie the enema with cotton thread every 28 cm. Place the knotted casings in a cool and ventilated place to air-dry, and you can eat them in about 7 days.
