Black pepper

By VicentaLakin

Black pepper
One intestine that can be made in four seasons a year, a pelt skin, a big pellets of meat is particularly delicious and simple! Four pounds of meat, four sheep's intestines, 10 centimetres, 80 in total. If you don't like black peppers, you can make sweet larvae. I've done it before and you can find it on the home page。

Recipe Recommendations

  • pig's buttocks
  • dried sheep casing 4 pieces
  • honey 40 grams
  • black pepper 15 grams
  • green onions a
  • red wine 2 tablespoons
  • cooking wine 2 tablespoons
  • red rice flour 4 grams
  • soy sauce 2 tablespoons
  • salt appropriate amount
  • ice water 250 ml
  • corn starch 50 grams
  • ginger 25 grams
  • garlic 5 capsules
  • onion One in four
  • liquor 3 scoops

Steps for Black pepper

  • 1
    First, cut the onions, slice the ginger slices, slice the onions, smash the garlic, pour half a bowl of warm water, and then put onions on the film。
  • 2
    The pork is then cleaned, the water is dried with kitchen paper, the meat begins to be cut, the band of the pork is removed, the fat is cut, and the skinny is cut with the little meat。
  • 3
    All flesh is cut out, and this step is tired. Why cut hand, rather than chop meat, is the feeling of a big meat plume, which is particularly satisfying, delicious, and turns into a ham sausage。
  • 4
    The onion is about 30 minutes away, filtering out the onion, half the water, and here we're going to have to put it in pieces twice. The filtered onions can be used to keep fried vegetables。
  • 5
    Add red wine and wine
  • 6
    Into black pepper, salt, two spoons
  • 7
    Add honey and don't replace it with sugar, so the taste changes。
  • 8
    Add red powder 4 grams and make it look good if you don't like it. The red powder is the red rice powder, natural。
  • 9
    Put gloves on and start mixing meat, pouring into ice water, 125 grams, start mixing the material with your hands, and stir it up in one direction。
  • 10
    Another half of the onion is poured into the other half and the other half of the ice water continues to mix, although this can also be mixed with a cook ' s machine, which opens a room for 10 minutes, during which time liquids can be added to the feed mouth。
  • 11
    Well-mixed meat pie is bullety, strong. As shown, freeze in the fridge for more than four hours。
  • 12
    Four hours later, we started to make dry intestines, like a map, and pour wine into the water and begin to impregnate intestines. Why use the intestines? Because the sheep's intestines are thinner, and they're better for the brittle。
  • 13
    It's time to fry a little piece of meat, taste it, so it's easy to twitch, and it's easy to control! So I don't have much of the salt in my box, and it's different for each family。
  • 14
    When your intestinal suit is in place, you start cleaning your intestinal clothing, like a map, opening your head, placing the other one in a tie, flushing it with water
  • 15
    This allows for the detection of broken intestines and loopholes。
  • 16
    Clean up your intestines, squeeze the water, put it in the mouth of the enema, as it does. It's better to put some meat in the enema, and it's easier to use it
  • 17
    Put your intestines on your mouth like this. End of the knot。
  • 18
    The enema is full of meat and begins to enema。
  • 19
    Don't fill the enema too much, not too little. It's good to crush half with one hand. It won't break the rope
  • 20
    It's all filled up and tied up in the top. One intestine and all。
  • 21
    The knot begins when all of it is filled, as if it were tied every 10 centimetres。
  • 22
    They're all tied up and put in a water- and oil-free basin。
  • 23
    Put them on a hanger or a dryer, which is mainly intestines, must be dry and not tan. A three-hour dry skin in the fall, or an electric fan for three hours. It'll be four hours in the summer to make an electric fan blow。
  • 24
    That's what you've got on the map。
  • 25
    There's bound to be air in hand-made corsets, so the disinfection needles start to drain air to the intestines, and 15 small holes in each bowel. This step can also put a small vent in front of the larvae, and then lay the intestines。
  • 26
    In the cold, the pan is put in the larvae, and the small fire starts cooking. Of course, you can also steam the larvae, which is easier than that, but it's good and juicy。
  • 27
    When the surface is covered with foam, the intestine is released, so it must be careful not to cover the entire course, with a small fire boiler, and water temperature maintained at about 90 degrees。
  • 28
    Cooked intestines to extract dry moisture and dry the skin in the shade。
  • 29
    Cut the cotton rope
  • 30
    It's a lot more than a vacuum packer, and then a freezer
  • 31
    There are many practices, which can be evaporated, fried or a microwave for one minute, because the intestines themselves are ripe。
  • 32
    Let's see if the big meats are particularly satisfying, the taste of the bar. The salty larvae is better for people like me who don't like sugar。

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