Sichuan sausage
By VicentaLakin
My dears, this time my mother-in-law does it! When she was 70 years old, she did not know how many sausages she had, nor did she ever have any weird taste of the sausages. She ate them from the beginning to the end of the year, so that we could eat them all four seasons. My mother-in-law's wieners have been ingested for nine years. Some relatives say there's nothing hard about enemas, and there's some details that really need patience, such as cleaning the intestines, and I didn't see her doing it. Some people say sausages are easy! Can you keep your taste unchanged every year? That's the worst thing to do. So look over here
Recipe Recommendations
- pig hind legs 5 pounds
- salt appropriate amount
- MSG appropriate amount
- ginger powder appropriate amount
- soy sauce appropriate amount
- pepper noodles appropriate amount
- salty and fresh
- pickled
- several hours
- senior
Steps for Sichuan sausage
1
She's too hard to pick her up or pick me up more than that
2
Clean the intestines with a chopstick in the head of the intestines and pull them to the bottom of the chopsticks! So the intestines will roll over and you'll touch the inside of the intestines, tearing out the oil above and scratching it with your hands and washing it again and again
3
There's no special tool to cut down the bottle of mineral water
4
Get ready to cut the rope
5
The intestines go in and go up the bottle. The smoother bottle doesn't scratch the intestines
6
The intestines wrap the whole thing
7
Keep your hands tight because it's easy to cut off
8
It's only good when you start stuffing meat in it
9
Put it down a little bit. Put it on the bottom
10
The other end of the intestine was squeezed with rope early
11
Ha-ha! I'm the one who put this on
12
Excretion! Put your toothpicks in your sausage so it doesn't explode when you cook
13
Start squeezing the line and squeeze the meat as long as you want. Two laps
14
Squeeze the knot with the wire
15
Each sausage is squeezed into a section
16
Hang it up and dry it! If there's a cooker in the house, you can hang sausages over the stove and smoke them