Homemade wiener
By VicentaLakin
You want to eat a wiener, do it yourself, get fresh and fresh, here's the details. Dry dry intestines are boiled and put in refrigerators with a fresh bag, choosing whether to freeze or freeze depending on the length of time they need to store. When you want to eat it, take it out and slice it; you can also eat it with slices and vegetables (breeds/creas/creas, etc.) and it's delicious。
Recipe Recommendations
- net pork 10 pounds
- sheep casing appropriate amount
- qujiu 150g
- salt 100g
- white sugar 250g
- sesame oil 15g
- soy sauce 100g
- chicken essence 75g
- dried sausage dressing 25g
- salty fragrance
- steamed
- an hour
- ordinary
Steps for Homemade wiener
1
Wash the pork and cut it to a square centimeter of meat。
2
• Placing of the cut meat in wine, salt, sugar, perfume, soy sauce, chickens, dry intestines, evenly mixed with pickled for 1-2 hours。
3
Wash the sheep's intestinal clothing, put it in the water, drop it into white wine for 10 minutes。
4
Take an intestine suit and place the whole enema on the intestine exit (one end on the intestine exit, and keep it on top until it reaches about 10 centimetres on the other end of the intestine. I'm not sure
5
The pickled lumber is pumped in from the enema entrance, full of the condensed lids of the enema, and evenly refilled。
6
After filling it, it is divided into equal lengths, tied with white wires, ventilated with toothpicks and hung around four days of dry air。
7
In the upper drawer, the water's evaporated for 20 minutes. Just dry it out。Homemade wiener Make Tips
One, don't throw the pork skin off, you can save up to freeze. 2. Refrigeration can affect the resilience of the intestines if they are not used, dry water is controlled, salt is spread evenly, and bags are stored in refrigerators. 3 - Pork chooses 90% thin, 10% fat。