Taiwanese Crispy Sausage
by Love beautiful
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The foreleg meat is beaten into a mince shape, not too muddy, some meat is better. The minced meat is the best, I think it's too tired. Add rock sugar powder, salt, light soy sauce, honey and beat in one direction evenly
2. Add onion powder, ginger powder, chives powder, and white pepper powder and whisk in one direction evenly
3. Add cornstarch and red yeast rice flour and beat them in one direction evenly
4. Put the cooking wine and the water in portions and mix them in one direction evenly, and put them in the refrigerator for later use
5. Prepare the casing, follow the instructions, wash 3-4 times, soak in water for 30 minutes
6. Clean the enema artifact, (gift for buying casings)
7. Slowly put the soaked casings on the magical enema, one full set, and the tail knotted. Check to see if there are any big holes, cut out if there are any, but I didn’t find any if I bought it
8. Put the meat into the enema artifact and assemble it
9. Start filling, don’t fill too fast, don’t fill too much, slowly, or it will break the casing
10. Fill one with knots at the closing
11. Tie up one by one with cotton thread according to the length you want
12. After everything is done, hang it up, put it in a ventilated place, and let it dry overnight
13. The next day, put the dried intestines into the pot and pour cold water into it.
14. After boiling the foam on high heat, turn to low heat and cook slowly
15. Cook for about 20-25 minutes until cooked, the intestines will be full
16. Cook, remove and drain the water, let cool
17. After letting cool, separate at the place where the wires are tied, put in the refrigerator and keep in the refrigerator, fry or bake in the oven when you eat
Tips:All the powder materials are bought from Taobao, which is very convenient
