Yak Hot Dog Sausage
1.
The yak meat is washed away with blood, cut into pieces, and marinated with cooking wine overnight. Put it in the food processor and beat it into a fine mud
2.
Dissolve the baking soda with 15 grams of water, add to the meat puree and beat evenly. Add salt and MSG and beat evenly. Mix the pepper powder with 5 grams of water, pour it into the meat puree, and beat evenly
3.
Add sugar and beat evenly. Use the remaining water to mix the red yeast rice powder and starch into a uniform paste and add it to the meat puree
4.
Whipped evenly
5.
Put the mashed meat into the piping bag. Then cut the piping bag into the casing and squeeze it into the meat
6.
Knot at the end of the casing after all squeezing, and arrange it into a long strip of uniform thickness
7.
Bundle the sections with a string, put them in a boiling water pot, steam for about 15 minutes, cook out of the pot, and slice after cooling
Tips:
The amount of sugar and salt can be adjusted according to your own taste.
It is not advisable to fill the enema too full to prevent the casing from bursting.
The prepared hot dog intestines need to be refrigerated if not eaten