20 to 30 minutes. Sichuan sausage usually takes 20 to 30 minutes to cook in the pot. When cooking, use cold water in the pot, so that the water can slowly penetrate into the meat, making the sausage better in shape and taste. If the sausage is cooked in a pot under boiling water, the surface protein of the sausage will shrink significantly when exposed to heat, and all water will not be able to penetrate, affecting the taste.

Save:

1. Hang and save: First place the sausage in a cool and ventilated place to dry it completely, and then hang it directly in a cool and dry place, but avoid direct sunlight. Once the temperature gradually rises, check to see if the sausage remains dry. Because once oil stains appear on the surface of the sausage, the surface temperature is too high, and it must be placed in the refrigerator. This method is more suitable for the south. If the sausage is eaten in the north, it will turn into dry firewood, which directly affects the taste.

2. Refrigerator storage: We directly vacuum-pack the sausage, and then put it in the refrigerator to freeze or store it in the refrigerator. If you choose the refrigeration method, it can generally be stored for about 3 months, and the freezing method can be stored. About a year, and you don’t have to worry about temperature changes.