It's a handmade five sausages
By VicentaLakin
People who like or don't like the taste of lunars tend to have more or less sausages. The sausages are often used as spare foods for the family. They're in the house, they're in four dishes and eight bowls, they're too busy to buy food to save a field. They used to buy meat at a meat processing facility, and it would be easier to pay for it. It was later known that some bad traders would do something, so this year they did it on their own, making a complete, purely manual, healthy food. Some of the formulas were searched online, and they were synthesized, given the amount of use in the text, and after 10 days of waiting, the smell was fixed by me. It's a good taste. It's just salty. He asked me to make his own sausage。
Recipe Recommendations
- pork front leg meat 5000g
- salted casing appropriate amount
- salt 100g
- soy sauce 30g
- Weidamei 100g
- white sugar 100g
- spiced powder 30g
- pepper powder 20g
- white pepper 20g
- high-alcohol liquor 100g
- MSG 50g
- chicken essence 10g
Steps for It's a handmade five sausages
1
The intestine is pre-empted by water bubbles of about two hours and is ready for enemas and ropes。
2
Prepare to measure the spices used
3
Pork is washed with warm water and drained into the asphalt basket
4
The dry-watered pork is cut into large pieces and sliced into strips, and in the middle it's a large granular form of peanuts。
5
And I put the cut meat in a big container, and I used a steam pan, first the dry sauce, then the sauce。
6
Finally, a high white wine
7
Hand-held gloves, multiple rolls up and down until all the sauces are fully even with the meat and salted for about two hours。
8
Put your intestines on the enema, tie a knot in the tail or tie it tight
9
A spoon of meat with chopsticks is best used with a thicker utensils, and the closer to the entrance to the enema, the more advantageous the meat enters, so a spoon of meat fills in。
10
It will be filled with intestinal clothing, which will go down as the meat enters, and it will be squeezed so that there will be no gaps。
11
A section of the intestine is filled with a rope to tighten the mouth, squeezing it with a hand for the appropriate length, leaving the intestine without flesh, and twisting the right hand in the opposite direction to form a knot。
12
A few eyes with a needle or toothpick to ease the ventilation. Don't worry about breaking it。
13
Puts the good sausages up in the cool air for about 10 days, remember not to tan in the sun。
14
And on the 10th day, my sausage was in storage, not dry or soft, and the surface was condensed, so I could eat about 6-7 pounds of sausage。
15
Take off the sausages, cut off the poach and wash the dust with warm water
16
It's 35 minutes of steam
17
Let's put it down
18
It's like I'm more addictive when I eat with a whole sausage。It's a handmade five sausages Make Tips
1. When stuffing sausages, pack the meat tightly and do not leave any gaps; otherwise, the dried sausages will be shriveled, hollow, and lacking substance, making them look unappetizing and taste bad.
2. The best meat ratio is 70% lean meat to 30% fat. Front leg meat fits this ratio perfectly. Sausages made with meat that is too lean or from hind legs will have a poor texture, be dry and tough, and lack flavor.
3. When steaming sausages, oil may accumulate in certain areas. In the last few minutes, use a toothpick to prick wherever you see oil; the oil will spray out under pressure, reducing the fat content inside. After pricking, cover the pot and continue steaming until the time is up, then turn off the heat and uncover.
4. If the dried sausages cannot be finished at once, they can be stored in the freezer. Take them out whenever you want to eat; they will keep for a year without any problem.