Spicy sausage
By VicentaLakin
Sichuan is an enema species whose colours, fragrances, flavors and shapes are different from those of other sausages, which eat with spicy tastes, salty and sweet, and have a slightly numb tongue, which promotes appetite and a very good taste。
Recipe Recommendations
- front leg meat 5000g
- porcine small intestine
- laojiang 150g
- chili noodles 60g
- pepper noodles 60g
- pepper noodles 20g
- salt 30g
- oyster sauce 50g
- soy sauce 1 scoop
- white sugar 50g
- pepper oil 100g
- MSG 30g
- high-alcohol liquor 50g
- cooking wine 50g
- sesame oil 10g
- spiced powder 10g
- ginger 30ML
Steps for Spicy sausage
1
The pig's front leg cut off the skin。
2
Dry peppers, dry peppers are powdered, and ginger is cut to ginger。
3
Three cents of fat, seven cents of thin meat, cut into strips 2-3 centimetres wide, adding salt, white wine, wine, old cigarettes, pelican oil, pepper paste, pepper paste, ginger paste, pepper oil, perfume, ginger ale, fragrance, fragrance and smelting for 12 hours。
4
Packed with dry intestines, bubbled with hot water for half an hour。
5
The sausage machine has little intestines on it。
6
Evenly pour meat into the intestines and stick needles in the air。
7
Scratch sausages with cotton wire。
8
Hang on to the ventilated place dry。
9
Once the water has dried up, it can be stored in bags in the freezer. It can also be preserved after the use of the pyre branch and the fruit tree, with different tastes。