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Dry intestine
Dry intestine
Ingredients: 1. 5 kg of meat, including 0.5 kg of fat meat and 4-4.5 kg of lean meat. 2. 4 casings (subject to filling the meat).
Seasoning: 1. salt one or two 2. chicken essence/vegetarian one or two 3. white sugar three and a half 4. soy sauce three and a half 5. low-alcohol liquor two and a half.
Ingredients: 1. nutmeg 1 piece. 2. 5 pieces of myrtle. 3. 5 pieces of Amomum villosum. 4. 6 pieces of clove (note: dried sausage seasoning can be used instead).
Steps:
(1). Chop the fat meat into stuffing, and cut the lean meat into pieces, the size of which shall be subject to the fact that it can be stuffed into the casing with a funnel.
(2) Add seasoning and seasoning, stir evenly, and leave for 2-3 hours to taste.
Dry intestine
Dry intestine
(3) After enema, put the intestine on white paper and leave it for about half a day.
(4) Put the intestines in a ventilated place without sunshine and air dry for 3-7 days.
(5) Spread dried tofu (tofu skin) on the steamer, then put the sausage on it and steam it in SAIC for 20 minutes.
Save method:
It won't go bad in the freezer, but it's not advisable to put it in an ice cube. Otherwise, the water will gradually lose, the meat will gradually become hard, and it will be unpalatable when steamed. You can soak it in cooked oil instead and store it in glass bottles. However, oil is easy to change its taste after being soaked for a long time, so there is not much bacon. Generally, it is sealed with plastic wrap or wax bag and put into the lower layer of the freezer. The lower layer can also maintain the meat flavor and avoid mildew, and it can also be placed in a cool and ventilated place, away from light. Don't worry too much.