Chongqing wide sausage
By VicentaLakin
Chinese sausages have a long history and there are many different types of sausages, divided mainly into riverine sausages and wide-sweet sausages. The main difference is that it's sweet and it's hot. Previously, sausages were made years ago, and now they are available at any time of the year. However, home-made sausages have become customary in many parts of the South and have been retained to this day. Today, this improved version of the sausage is my only recipe. Mother's sausage is most popular every year. Many people like to eat my sausage. The secret is that wine must be 60 degrees or more and sugar must be powdered with ice cream
Recipe Recommendations
- salty and sweet
- flavoring
- several hours
- ordinary
Steps for Chongqing wide sausage
1
Pork picks up 10 pounds of post-legged meat, slices, and mixs with white wine. even
2
The ice cream is powdered, the peppers are powdered, the ginger is juiced with hot water, the bean powder is smoothed with water, and all the materials are added to the meat, and they continue to mix
3
You have to mix it with your hands so that water can enter the meat
4
We put the meat in the enema, put the pig's intestines first on the intestines, tie it at the end with a cotton wire, fill it with an intestine, and then split it into strips. Move
5
After all the meat, the hot water is washed
6
If you don't like fumigation, you can cook it in a week, and if you're used to having pickled sausages, you can put a tart in a bucket, and oranges smoke it for 1-2 hours