#御寒美食#taiwanese Crispy Sausage
1.
Remove the fascia from the pork, wash it (fat and lean 2:8 is better), separate the fat, and control the moisture
2.
Take 2/3 of the lean meat and chop it with a meat chopper
3.
Stir the fat into a puree
4.
Put the lean meat and the fat mash together
5.
Stir well
6.
Cut the remaining 1/3 of the lean meat into larger pieces
7.
Add to the mixed meat
8.
Stir in one direction again
9.
Add about 3 grams of red yeast rice powder (you don't need to add it, the color is better)
10.
Still stir in one direction
11.
Add appropriate amount of starch, stir well, I probably added 80 grams of starch to 5 kg of meat
12.
Add a bag of Taiwanese sausage seasoning and mix well
13.
Add the green onion and ginger water in three times, each time in one direction, and stir until the onion and ginger water is completely absorbed. I used about 200 grams of onion and ginger water.
14.
Cover the mixed meat with plastic wrap and put it in the refrigerator for 2 hours
15.
The salted sheep casings are washed with water to remove the salt, and after repeated washing several times, put them in a container, add water, add white wine, and soak for at least half an hour
16.
Put all the cleaned and soaked sheep casings on the enema (gift for buying casings)
17.
Tie the end and fill it with stuffing
18.
After all filling, tie a cotton thread every other section
19.
Sterilize the needle on the fire and prick some small eyes on the casing to remove air bubbles
20.
Hang in a cool and ventilated place to air dry, as long as the surface of the casing is slightly wrinkled and becomes dry.
21.
Put the dried intestines in a pot of cold water, open the lid and cook on a low heat
22.
Boil until there is foam on the surface and the intestines are bleached. Do not use high heat or boil.
23.
Take out the cooked intestines and dry the surface water
24.
Remove the cotton thread, divide it into small sections, and store it in the freezer. When you want to eat, take it out and steam it or fry it and you can eat it.
25.
Defrost the frozen intestines and fry them. The skin is very crisp. Fry without thawing, but the frost on the surface will splash out when suddenly heated to prevent it from being scalded.
26.
You can see large pieces of meat on the cut noodles. This intestine tastes salty and sweet, slightly sweeter, and much better than the ubiquitous Taiwanese grilled sausage. After all, they are all real ingredients. Try your own ingredients next time, and you will feel more at ease.
Tips:
The skin will be crisp after the enema is air-dried. The air-drying time is related to the temperature and ventilation effect of the house. If the temperature is high, the ventilation is good, a few hours will be enough. My house is relatively cold, I hung up on the balcony all night
