Harbins
By VicentaLakin
Somehow, there was a strong interest in Harbin's red intestinal? Is it smelling of thick garlic, or is its spice selection special? Each year, at the Western Fair, there are many old irons in the Northeast to sell the Northeast: among them are Harbins. It's sold in two miles. But the price is more expensive. Just think about doing your 2 at home. Finally, a square was found on the Internet..
Recipe Recommendations
- Pork Plum Blossom Meat 1200 grams
- garlic 50 grams
- salt 15 grams
- chicken essence appropriate amount
- white pepper 3 grams
- starch 60 grams
- cold water 170 grams
- sheep casing
Steps for Harbins
1
First, the peppers, the eight horns, the vanilla leaves, the berries, the lilacs, the Shanna and the whites are immersed in hot water for 30 minutes until they cool down。
2
Scratched with a knife. After that, salt, red powder, white pepper powder, a small amount of starch, three spoons of raw water were added to the meat pie, and the mixing was evenly placed in the freezer for half a day。
3
The water is added to the rest of the starch and the garlic is added (can't be crushed with garlic nests, must be sliced and sliced again). Otherwise, it tastes bad. After that, the mixed starch water is poured into the carcass, and the side is moved to the side, so that it is sufficiently flexible to start the enema (notion, unfillable, full of eight points). Otherwise, the skin will break。
4
The boiler is boiled to the microopen, about 90°C, with red sausages and a minimum of 20 minutes of fire. Otherwise, the fire will break the skin。
5
Prepare an iron pan, cut a tin paper, and add a bowl of rice, orange peel, tea and sugar, and if you have peanut skin, paint the red sausage with smoke。
6
Placing a special grill (circle) on the fumigation material, with a pan covered with a fire to the intestines。
7
Producing maps (after smoke, red sausages become oily)。
8
Cut one plate, internal tissue is thin, delicate。