Ham sausage
By VicentaLakin
One of the two days before was too much starch for his son and again yesterday。
Recipe Recommendations
- pork 250g
- starch 2g
- red yeast rice 1g
- water 40g
- egg white one
- black pepper 1 teaspoon
- spiced powder 1 teaspoon
- oyster sauce a little
- onion 1
- Jiang a little
- salt 1 teaspoon
- white granulated sugar a little
- salty fragrance
- steamed
- three-quarters of an hour
- simple
Steps for Ham sausage
1
Let's take a slice of the onion and smash it in the water。
2
It's my ham and sausage cleaning the day before yesterday. It's probably been dry for two days。
3
The meat was hanged in the meat-crawling machine for a while, and a red song was added in it (and I was afraid to add it to the wall of the meat-crowding machine)。
4
It's a little bit of an eggnog。
5
When I did this, I thought I'd be able to use a little shovel to mix everything up。
6
The mixed mashed mud was put in the bouquet (I did not use the bouquet today to pour it straight into the porridge and cut the side of the porcelain bag with a small mouth) into the ham sausage grinder (no grinder can squeeze tin paper and roll it up)。
7
Like this。
8
Water is added to the steam pan into the finished ham sausage and the firing is evaporated for 30 minutes。
9
Time's up, take out the slices。