Windy sausage
By VicentaLakin
Recipe Recommendations
Steps for Windy sausage
1
The pig's front leg, the weight ratio is 1:9 or 2:8, so the seller cuts into small pieces。
2
I changed the meat to a knife and cut it into small particles, which is better。
3
It's all raw materials, and it's a moderate proportion of thinness。
4
A bag of enema。
5
Down into the tub。
6
Half a pound of sugar。
7
The other sauces are then inserted。
8
I like a little chili. That's a good rate, not too hot。
9
Put them all in the tub, put on one-time gloves, grab the smell, pick them up for more than two hours。
10
The intestines are softly washed early。
11
Every time I pour 10 pounds, it's like this hand-to-hand, easy。
12
Put your intestines on。
13
Put it in a pickled raw material, fine as you like, not too rough。
14
When it's filled, it's tied up in the right length, it's put on the board, it's got a few holes in each intestine, and I'm stuck on the board all night。
15
Hanged in the shade for 2-4 days the next day。
16
It's dry。
17
It's evaporated in a steam pan for 20 minutes to half an hour。
18
It's finished
19
Smells good。
20
It's cold。
21
One before it's hot
22
Packed in plastic and put in a refrigerator for a long time。
23
It's finished