Taiwan sausage

If you can't buy plum meat, you can pick 2,000 grams of red-legged meat and 500 grams of five flowers. Scratch small bits of asphalt, and a six-millimeter perforation of pork with a meat grinder (not too thin for Taiwan ' s intestines to taste better) 2. Smuggle: mix water, fresh spices, white wine, mixed into meat, 10-15 minutes. It's best to get a little more aggressive and more flexible this time. Enter a description of the recipe with a maximum of 1,000 words

Pickled: After mixing, 12-24 hours of cold storage sealed with a membrane。

Intestine: Before enema, we have to process the intestines. Taiwan’s intestine has chosen to use salt intestines, so some of the intestines have to be washed in the water, water has to be pumped into the intestines to check if there is a broken hole, and then immersed for 30 minutes with warm water (under 35°C) to begin enemating. The machine fills up the intestines and let the machine maid do his work. If it's handy, we'll have to be patient, put our intestines on our intestines and put two to three chopsticks of meat in it. Keep an eye on the strength of the enema, so that it is loose, and when it is filled, it begins to strut, usually about 10 centimetres, and then a few holes in each part of the intestine, so that it is not fragrance during the boil。

Leaning: Hanging up in the cold of the air for half a day after placing a rope in a hole (do not let the sun shine). If there is an oven, it can be baked in the oven for 30 minutes at 60 degrees。

Come on, we'll have a good taste when we're dry. We can fry, roast (no more than 150 degrees in the oven, 25 minutes in the oven, depending on the increase or decrease in the oven), steam or boil (no less than 25 minutes in the fire when the boiler starts). It's delicious anyway