Pure pork sausage, corn cheese, pork sausage
By VicentaLakin
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- senior
Steps for Pure pork sausage, corn cheese, pork sausage
1
400g fat, hustling twice。
2
1,000 g for the front leg。
3
600 g thin tweezers. three plates of meat frozen for an hour。
4
Some 6-7 intestines wash salt with water, put it in clean water and immersed for an hour with an appropriate amount of alcohol。
5
frozen meat is placed in an ice drum, adding honey 50g, malt sugar 20g, sugar 20g, salt 30g, cassava sodium 80g, cassava sodium 60g, red pepper 4g (or no, colour no) and black pepper 8g, ice 200g, mixers 3 for 3 minutes and 6 for 7 minutes。
6
Water is used in the intestines to examine large holes and wash them。
7
When the meat is mixed, it is divided into two parts, part of which retains the smell of black pepper and part of which is balanced between corn grains with a stick of corn and a proper amount of cheese。
8
Fill the meat with an enema, not too full, and then use the ropes。
9
If the weather cools, the wind drys with a coat hanger (which is not used in the heat), and when the wind drys, the air hole is punctured with a toothpick, each with a small hole。
10
The steaming pan is put into the pan, not too dense, and the small fire is evaporated for 30 minutes。
11
Frozen for storage, fried while eating, steamed or boiled for 180 degrees and 10 minutes with air。
12
It's a good choice to make pepper powder after heating。