2500 grams of pork (2 points fat, 8 points thin) is equivalent to grain.

3-4 clean shells

85 grams of pepper salt (a small amount of pepper is broken and fried with salt in a clean pot)

Sugar110g food

75 grams of white wine

Recipe practice:

1. Cut pork into thin strips, about 1CM thick and 5CM long.

Step 2 add pepper, salt and sugar

Step 3 add white wine again

4. Stir well with chopsticks and let it stand for about half an hour to taste.

5. Fill the bought casing with water twice to ensure that the casing is smooth and not sticky.

6. Tie one end of the casing tightly with cotton thread and put the other end on the plastic sleeve of the enema machine. Pay attention to rubbing it up slightly until the casing basically covers the sleeve.

7. Add meat strips to the fuselage mouth a little bit, shake the handle and slowly turn the meat strips into the shell. Be careful not to fill the meat too full, leave some room, and tie the other end with cotton thread at the end of filling.

8. Tie the sausage section tightly with cotton thread every 20 cm or so, and then wash the sausage with warm water.

9. Take a needle and stick a few holes in the sausage, especially where the casing is transparent and airy.

10. Hang it in a semi-cloudy and semi-sunny place for one or two days, and then transfer it to a cool and ventilated place for air drying, about 10 day.

1 1. When the surface of the sausage is skinny and the meat is dark red, pinch the sausage with your hands. The meat is tight but not very hard, and it will basically air dry. Wash the air-dried sausage, cut into sections, and steam in a steamer 15-20 minutes.

12. After cooling, cut into pieces and eat or cook directly.

How to watch this dish with a mobile phone?

Recipe tip:

1, Zanthoxylum bungeanum has the function of improving taste and keeping fresh, but it's best to break it with a cooking machine, otherwise the whole Zanthoxylum bungeanum is not delicious, and it may puncture the casing. Just twenty or thirty pieces of pepper, not too much, a little taste. Wine has the function of enhancing fragrance and sterilizing, which is essential.

2, 10 kg of meat put 3.5 liang of salt, 3 liang of liquor, and half a catty of sugar. This square bird really feels delicious from snacks to big ones. Of course, the seasoning can be appropriately increased or decreased according to the taste, and controlled at around 10%. Without salt, it goes bad easily.

3. The stuffed sausage meat should not be too full and too tight, otherwise it may burst the casing when it is tightened in sections.

4. The appearance of the filled sausage should be cleaned with warm water to prevent mildew. In addition, the needle is used to exhaust air, which is beneficial to air drying and prevents the casing from bursting during deterioration and steaming.

5. The air-drying time in the north and south is different, and it will be fine in a dry area for about a week. Birds have to hang 10 days. Be careful not to get wet by rain and snow, and don't hang outside all the time. After air-drying for a long time, the water in the meat will be gone, and the meat will be hard and not delicious. Just take it back and put it in the refrigerator If you don't eat it for a long time, freeze it so that you can continue to eat delicious sausages for a year!

6. Sausage must be cut after refrigeration, otherwise it will be cut incompletely and chopped.

7. You can use a mineral water bottle as a funnel without an enema machine, but the filling speed is definitely much slower.