Black pepper bee peppers
By VicentaLakin
For some time now, because of their special workload, they didn't have time to make their own sausages and bought 20 pounds of meat that had been processed at the meat store. But you can't help it with your hands. So I did it myself, and I did it for the first time, and it didn't taste very good, but I didn't have to buy the sausage in the supermarket anymore, and I wanted to make it myself, and the material I made was carefully chosen, and I didn't use all the stuff that went wrong, and the simple sauce made it taste like something else。
Recipe Recommendations
- pig hind legs 1KG
- salted casing appropriate amount
- salt 20g
- soy sauce 20g
- soy sauce 15g
- honey 15g
- white sugar 20g
- ginger powder 10g
- spiced powder 10g
- black pepper 10g
- potato starch 50g
- cooking wine 30g
- salty and fresh
- cook
- several hours
- ordinary
Steps for Black pepper bee peppers
1
Salt intestines wash off the salt on the surface, cold water soaks overnight, washes them clean, and grazes them on the head of a hose with water on the inner walls of the intestines。
2
The pig's back leg was washed out of the skin and mixed with a cuisine machine into a fine mud。
3
Put in all kinds of sauce。
4
With chopsticks, it's going in one direction。
5
Put your intestines on the funnel of the sausage, and tie their tails。
6
The mud is poured into the larvae through the funnel, while the slurry is stung with chopsticks, and the line is tightened every 5-7 cm。
7
Fill up all the sausages in turn, piercing the larger bubble with needles and exhausting。
8
Hang the sausage up for one night and hang it to the surface without sticky hands。
9
The sausage is placed in warm water of about 79 degrees, the fire boils for 30 minutes after boiling, and the sausage is boiled for cooling in the fridge, frying while eating, or roasting in the oven。
10
Two sausages and two toasts. It's a nice breakfast。Black pepper bee peppers Make Tips
Piggy's Tip: When stuffing sausages, use chopsticks to pack the meat mixture tightly as you go; do not use brute force, and be careful not to break the casing. For crispy skin sausages, you can choose thinner casings. Do not put them into boiling water when cooking, and the water should not boil too vigorously; keeping the water at a gentle simmer throughout the process is enough. You can pan-fry a small amount of the seasoned meat mixture to taste the flavor.