Bone sausage
By VicentaLakin
In Sichuan, every family makes meat and sausages before the spring festival, and every farmer in the countryside produces pork for one year and can eat for the following year. So it's an essential food for 30 years。
Recipe Recommendations
- slightly spicy
- other
- several days
- senior
Steps for Bone sausage
1
Choosing food pig ribs is the key to the final taste
2
THE RIBS ARE IN THE 7CM SECTION
3
All kinds of transmutation, evenly mixed every 15 minutes, pickled for an hour
4
All hand-held ribs into natural intestines. Internal
5
It's been dry for six days
6
The Sichuan tradition uses payo smoke. There's a faint smell of paia after the smoke
7
When smoked, the color shines and hangs in the cool air for natural wind maintenance
8
Half an hour of evaporation
9
It smells good, it smells special。