Sausage meat

1

Fresh fragrance removes the fur and stains of the skin, which can be removed with a knife or a sweater, without water to wash the meat, and clean towels to wipe out the dirtier areas。

2

Supermarkets or agro-market spices have ready-made sausages, which you like to choose from the aroma, spicy, spicy and wide. It's a swarm of canyon, but it's not spicy or paprika. A bag of spices can fill 3 kg of fresh meat with sausage. The use of sausages, if used in this programme, is appropriate。

3

Well-treated meat, covered with about 50 degrees of white wine, intended for disinfection. A layer of salt is then painted on the surface of the meat, which, if not in a good quantity, can be used as appropriate to prevent deterioration. We'll put salt on it and then we'll put sausage on it。

4

Each part of the body shall be stained with salt and spices, in particular the wrinkles and dims of the meat, so as not to be missed. The water in the meat will come out of the tub for five to six days after it has been painted, and it will be turned over every morning and every night to ensure that both sides of the meat will be covered with the water that is made of it, so that it can taste better。

5

The salted meat pierced a hole at one end with a sharp knife, put on a cotton rope or a nylon rope and dry it in a cool place, such as the balcony, for 20 days. If we continue to hang on to the dry, the longer the fat gets more transparent and the more fragrance。

6

It's like a month dry, and it's good to take it off, either boil it or steam it, or fry it

1. The spices may increase or change the taste of the population, and if you like other flavors, you can make some more spice pickles. 2. Don ' t tan in the sun while it is dry, so that the fat of the meat is susceptible to deterioration. 3. A smoke-like person can, under conditions, smoke half-dry (e.g., for about 10 days) in order to increase the taste (Sichuan people like to make sausages with fresh pyrotechnic twigs, tastes and colours). 4. The meat in this paragraph is not coloured by sauce, sweet noodles, etc., and is coloured by red tonics such as rice in the fabric kit, which is whiteer after drying. Five, gravy and sausages will be oiled after March, saline will drop in the rain, before they can be moved to a cool and dry place or stored in a freezer room, and if necessary, will be sealed in a vacuum, stored for longer periods and the wind will remain better。