Orléans
By VicentaLakin
There's something that's been bothering me in particular recently, with a huge amount of sick and dead pork coming into the market. Where are all these pigs? No one knows. Most of them are processed, I guess, in order to cover up the unpopular image of poor pork. So our family rarely buys reprocessed meat, but sometimes they want to eat it, so they want to do it themselves, 100%。
Recipe Recommendations
- pork 2000 grams
- casing art. 2
- high-alcohol liquor 40 grams
- sweet potato powder 200 grams
- qingshui 200 grams
- salt 10 grams
- black pepper 2 tablespoons
- Orleans Roast Chicken 110 grams
- slightly spicy
- steamed
- several hours
- ordinary
Steps for Orléans
1
Pork is the best choice for three-and-a-half-year-old meat. Let the seller hang the tiniest gravy。2
The mud is filled with big pots, poured into high white wine, and modulated with a clockwise needle. When you're done with ham, you don't smell like wine。3
There's not enough Orléans。4
200 grams of the mass of material used for red potato powder has been hydrated. Into the mud。5
Roast chicken in。6
Smash it with a clockwise hand。7
It's better to add black pepper。8
You add salt, you mix it, you mix it up, you stick it up. This is really manual work。9
Put a few drops of oil on the frying pan and make a little bit of it with a little spoon。10
The pulsating empty bottle cuts the upper part of the bottle, placing a wash-cleaned intestinal suit on the mouth of the bottle and placing a rope on it。11
A bouquet of plaster, which squeezed through the mouth。12
Seven or eight eyes per intestine. It's more beautiful in a ten centimeter section。13
They are all fitted up and hanged for one or two days, until the surface is dry, the steam pan is released for 15 minutes, and after the drying, the fresh bags are stored in the freezer。