Yak Hot Dog Sausage
1.
Wash the beef with blood,
2.
Diced
3.
Add cooking wine and marinate overnight
4.
Put it into the food processor
5.
Whipped into a delicate pulp
6.
Baking soda is hydrated with 15 grams
7.
Pour into the meat slurry and beat evenly
8.
Add salt, MSG, and beat evenly
9.
Mix white pepper with 5 grams of water
10.
Pour into the meat slurry and beat evenly
11.
Add sugar and beat evenly
12.
Red yeast rice powder and starch are made into a uniform paste with the remaining water
13.
Pour into the meat slurry in batches and beat
14.
Fine mud
15.
Put it in a piping bag
16.
Tuck the cut of the piping bag into the casing
17.
Squeeze the meat into the casing
18.
All the meat slurry is squeezed into the casing
19.
Tie the two ends with a rope and divide them into sections according to a certain length
20.
Put it in a pot of boiling water and steam on medium heat for about 15 minutes
21.
Cooked out of the pot
22.
Slice and eat.
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 sausage should be kept refrigerated if it is not eaten immediately.