1. Star anise: Star anise is fragrant, which can remove the fishy smell of pork and greatly enhance the flavor of meat. It is an essential spice for sausage.

2. Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae is fragrant, which mainly plays the role of enhancing fragrance and improving taste, and has a little effect of neutralizing the odor of spices and ingredients. In any formula, spices are essential.

3. Zanthoxylum bungeanum: Zanthoxylum bungeanum has a fragrant smell. Zanthoxylum bungeanum can remove the odor in the ingredients and increase the fragrance. It is most suitable for sausage (it can only be put after frying).

4. Cinnamon: Cinnamon has a fragrant smell, which can remove fishy smell and relieve boredom, increase the fragrance of sausage, and has a little effect of relieving boredom, so it is very suitable for being put into sausage.

5. Cardamom: Cardamom is fragrant, and it will taste spicy. Because cardamom has a very good effect of removing fishy smell and relieving boredom, and it can also increase the fragrance of ingredients, it will exist in many formulas, and it is an essential spice when making sausages.

sausage

Ingredients: 5 kg of pork belly, 3.5 g of cooked tangerine peel, 3 g of star anise, 2.5 g of cinnamon, 5 g of cardamom/kloc-0, 7 g of cooked pepper powder, 25 g of ginger, 75 g of sugar, 75 g of salt, 75ml of Chinese liquor, 5 g of Chili powder/kloc-0, and 5 g of chicken essence.

Practice:

1. Wash the pork belly first, drain the water, and then cut it into small particles for later use.

2. Put all the above ingredients into pork granules, stir them evenly, and marinate for 10 minutes for later use.

3. Put the well-mixed pork into the prepared pig intestines, and when putting it, be sure to tighten it. After the sausage is dried in the shade for 7 days, stick some holes in the surface of the sausage with a toothpick, and then take it to the sun for 3-5 days to eat.