Sichuan Sausage

Sichuan Sausage

1. In this step, my mother-in-law was too diligent, and asked her not to marinate it. She still marinated it for me. That's the above seasoning. The saucer contains Sichuan peppercorns, but the mother-in-law said that the meat should be sliced by the boss. Good outfit

2. To clean the small intestine, insert a chopstick into one end of the small intestine and pull it toward the bottom of the chopsticks! Then the small intestine is turned over. What you will feel is the inside of the small intestine. Remove the oil and put the salt on it. Grab it with your hands repeatedly, and wash it with water several times.

3. There is no special tool to cut off the mouth of the mineral water bottle

4. Prepare the rope and cut it for later

5. The small intestine is inserted inside and the mouth of the bottle is upward. The mouth of the bottle is smooth and will not scratch the small intestine. It is easy to install

6. The small intestine wraps the whole

7. Clench tightly with your hands, because it is easy to scratch off

8. Start to stuff meat into it. It tastes good if you pair the fat and thin with the stuffing. If the sausage cut out is all thin, it won’t be fragrant.

9. Put a little bit down and get a little bit down, and push a piece of it to the bottom with your hands

10. The other end of the small intestine is squeezed with a rope in advance

11. Haha! This one is what I pretended, so squeeze the pretend end too

12. exhaust! Use a toothpick to pierce the pre-packed sausage so that it won’t explode during cooking

13. Begin to squeeze the thread in sections, pinch wherever you want, and push the meat forward a little bit, put a finger on it, and twist the sausage in front of you twice with your right hand.

14. Squeeze the knot tightly

15. Each sausage is divided into small sections and squeezed

16. Hang up to dry! If the home is a wood-burning pot stove, you can hang the sausage above the stove and smoke it to make it fragrant.

Tips:

save:
There is an earthen stove at home, which can be smoked in winter. Sichuan's lamei is finally smoked in this way so that it tastes fragrant and it lasts for a long time only after it is smoked.
If you don’t have a soil stove, you can find some sugarcane peels like ours to dry and find some wet sawdust, build a rack to hang the wax on the top, light the sugarcane peels and sprinkle the wet sawdust on it, then the fire will die, it will smoke out and use the smoke slowly. Slow smoked, if it ignites, put some sawdust to quench it. Don’t let it ignite so it becomes a barbecue. The sausage has not been smoked in the marinated meat and smoked together.
Hot day:
The mother-in-law will wrap the dried lavender in several layers of newspapers, wrap several layers of plastic bags (at least 3 layers) outside, and put them in the freezer of the refrigerator. You can eat them all year round and feel like they are left at the end of the year. It's more fragrant than just finished, and it won't be put on until the end of the year.
The food that is eaten all year round is the case that the cured meat has not deteriorated!