The Production of Sichuan Sausage

Name: The Production of Sichuan Sausage
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some pork; 10% of meat Highly Liquor; Some Soy sauce; Some Sugar; Some Cumin powder; Some pepper powder

by Ah woo coffee

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

In addition to baking~ the seasonings for cooking food are generally indicated by "appropriate amount"~
Everyone's taste is different~the north and the south are very different~
For Jiangsu and Zhejiang alone~Shanghai porridge with thick oil and red sauce~Suzhou Wuxi is sweet~Nanjing porridge is salty and fresh~
So the seasoning should be mastered by yourself~
No need to mechanize cooking~"

Ingredients

Some Pork
10% of meat Highly Liquor
Some Soy Sauce
Some Sugar
Some Cumin Powder
Some Pepper Powder

The Production of Sichuan Sausage

1. A piece of leg meat~ I prefer lean meat~ Actually, it is best to use pork belly~ Fat and thin~ The taste is better~ Too thin will be more wood~

The Production of Sichuan Sausage recipe

2. After the meat is washed, drain the water~then cut the meat into small strips~The operation proves that it is better to be small strips~the meat chunks and meat emulsions are not good for meat strips~

3. Then add high-quality white wine ~ white sugar ~ soy sauce ~ cumin powder, pepper powder, etc. to taste~

4. As for the amount of condiment to be put in your own hands~After all, everyone's taste is different~ Generally speaking, it is about 10% of the meat~ Knead the meat strips with your hands~ Make horses and chickens~ Stir thoroughly and put it in the refrigerator~

5. After the casings are washed to remove the salt, soak them in clean water for 20 minutes~ Wash the enema tools and drain the water for use~ Take out the meat after the preparation is ready~ Start the enema~ Use the tools to put the meat into the casings~ It will be made into sausages~ A barcode~ If sausages are found There are bubbles~ Use a toothpick to puncture it~ Finally, find a ventilated and cool place~ Air-dry~10-15 days or so, it is enough~ When eating, it can be steamed in water~