Harbins

1

Pork is 1.5 pounds thin。

2

It's a meat grinder。

3

Hanged meat。

4

Smoky 2 taels, odour 8 coins, salt 2.5-3.5。

5

A small amount of water is used to melt it and then to mix it into the meat

6

We'll mix the sauce with the meat. It's been 12-24 hours since the scene. Twelve hours later, corn flour was added to the water (not more than a pound) and then mixed into the salted meat。

7

One bag of intestinal clothing is flushed with running water to the surface salt and then bubbled with warm water for 25 minutes。

8

Intestines on enemas. And pour the meat into the intestines without cutting them off。

9

Make Harbin's red intestine, tie it with wire。

10

It is boiled immediately, at a temperature of about 92 degrees, with a total of 83 degrees recovered, with an intestine cooking time of about 20-30 minutes。

11

The gas is pumped with a needle。

12

A line of red entrails is sprouted directly around a pole, cold water washes the coats, hangs a lie for one to two hours, and the skin is free of water and cold。

13

Two small days cold Harbins。

14

Dry intestines can freeze, heat up while eating, or put sugar and tea in the pot。

15

Completed Chart

1. Mix the seasonings with the ground meat (press it firm and marinate in a cool, shaded place for 12-24 hours; dissolve the seasonings in a small amount of water first before mixing into the meat). 2. Add an appropriate amount of water to the corn flour (not exceeding 500g), stir, and mix into the marinated meat filling. Immediately stuff the meat filling into casings; do not cut the casings, but twist them into red sausage lengths and loop them around a rod. Rinse the outer surface with cool water, and use a fine needle to prick and release any trapped air. 3. Immediately place in water to boil. Lower into the pot when the water temperature is around 92°C, and remove the entire rod when the temperature is around 83°C. The cooking time is approximately 20-30 minutes; hang in a cool, shaded place for 1-2 hours.