1. Formulated lean pork 9kg, white sugar 5kg, fat pork 1kg, refined salt 3kg, monosodium glutamate 2mg, white wine 75g and fresh ginger powder (or mashed garlic) 15g.

second, the method of making

diced: first cut the lean meat into pieces, then cut into strips, and finally cut into .5 cm cubes.

Drifting: The diced lean meat is soaked in 1% salt water and stirred regularly, so as to accelerate the dissolution of blood and reduce the oxidation of finished products and make the color darker. After 2 hours, the decontaminated salt water is removed, and then it is soaked in salt water for 6-8 hours. Finally, it is rinsed and filtered. Wash the diced fat with boiling water, then wash it with cold water and dry it immediately.

pickling: the washed fat and diced lean meat are mixed, mixed with seasoning in proportion, and marinated for about 8 hours. Turn it up and down every 2 hours to make the seasoning uniform, and prevent high temperature, sunlight, flies and dust pollution during pickling.

preserved sausage: soak the salt and dried sausage in warm water for about 15 minutes, rinse it inside and outside after softening, and soak it in clear water for later use. The water temperature should not be too high when soaking, so as not to affect the strength of sausage. Put the casing on the funnel mouth (or the pipe mouth of the leather sausage machine) from one end. When the casing is put on the end, let the air out and tie it, then pour the diced meat, and release the casing from the mouth while filling the diced meat. When the whole casing is filled, tie the port, and finally knot the wings according to the length of about 15 cm and divide it into small sections.

air-drying: hang the stuffed sausage in a ventilated place and let it air-dry for about half a month. Pinch it with your fingers to determine that it is not obviously deformed. Can't be exposed to the sun, otherwise the fat meat will become stale and the lean meat will become darker.

storage: keep it clean and free from dust, cover it with a food bag, and do not hang upside down, which is dust-proof and breathable without mildew. When eating, steam it first, let it cool and then slice it. It tastes delicious.

production: put all the ingredients on the meat, put on gloves, mix well, marinate for 15 minutes, and then stir by hand to fill it. Tie one end of the intestine with cotton rope, put the wire ring on the other end, and tie it (deflate) on the intestine with a needle after filling. Finally, tie the filled sausage with rope to the length you like, hang it, and blow it in a windy place for five or six times.

Wash the pork, drain it, and cut it into 1cm square cubes for later use. Soak the pickled casing in clear water for 1 minutes, then rub it repeatedly for 3-4 times, wash off the salt on the surface, and finally soak it in clear water for later use;

after washing ginger, squeeze out ginger juice with garlic press, and fry the mineral water bottle into a funnel along the bottle mouth;

add white wine, salt, sugar, pepper noodles, pepper noodles and ginger juice into diced meat, put on disposable gloves, turn them over evenly by hand, and then whip them in the same direction until the meat begins to stick to tendons;

put the cleaned casing on the bottle mouth, and tie it tightly with thread, or directly pinch it with hands, and tie the other end of the casing tightly with thread, or directly tie a knot;

Put the mixed meat stuffing in a bottle and poke it with chopsticks a few times to make it fill the casing until the casing is filled with meat stuffing;

Divide the filled sausage into 3-4 portions evenly, tie it tightly with cotton thread, and then stick some small holes in the sausage with a needle;

hang the prepared sausage in the shade, avoid direct sunlight, let it dry naturally, smoke with pine and cypress branches, then steam or cook it, or slice it and stir fry it.

garlic cumin sausage

preparation materials, a bowl of lean meat stuffing, a few cloves of garlic, a proper amount of black pepper, about 2 teaspoons of cumin powder and a proper amount of salt.

cut the garlic into pieces, then put it in a big bowl with all other ingredients, and add a little more cumin powder.

Mix all the ingredients well, then cover and marinate in the refrigerator for more than half an hour.

Rub the prepared meat into small strips of the same size (well, the size is a little shorter and thicker than the little finger). In order to eat some carrots by the way, I peeled them, cut them into thick strips and wrapped them in meat. If I really don't like them, I can omit them.

Heat the frying pan with medium-high fire, put the minced meat into it one by one, and keep using medium-high fire, not too much fire.

after frying for 1-2 minutes, turn over and fry for 1-2 minutes, then turn off the heat and take out.