Pig front leg meat 70 Jin

Cooking wine 1000ml

Proper amount of salt

Proper amount of sugar

Sichuan pepper

Appropriate amount of dried pepper

300 grams of douchi

Shi San Xiang yi Bao

Appropriate amount of soy sauce or Meiji fresh

How to air-dry homemade spicy sausage?

Pork shredding, because the amount of meat is too large, let the butcher shred directly with the machine.

This step is very important.

First, stir-fry dried Chili peppers with appropriate amount of oil, then add appropriate amount of Zanthoxylum bungeanum, stir-fry, leave the fire, air-cool, and grind into powder with a blender.

Secondly, stir-fry the dried fermented soybeans with oil, let them cool, and crush them with a blender (in the picture, we bought a bag of 150g and used two bags). The picture was downloaded from a treasure.

Finally: add some salt, sugar, soy sauce (delicious), thirteen spices and cooking wine and mix well.

This step is to use various tools? Enema!

Be sure to put it in a cool and ventilated place to dry naturally (remember not to expose it to the sun, it will go bad easily), and you can eat sausages in about 15 ~ 20 days!

There is nothing wrong with freezing in the refrigerator for a year! Some friends will ask, "Can you put it in a cool and ventilated place?" "No, it will become a dry sausage. If you lose too much water, you can't bite!"

Reminder: Don't prick your eyes with toothpicks or needles for this kind of air-dried sausage, because it will be polluted during air-drying, and the sausage will not explode after steaming or boiling. Don't worry!

The hemp taste and spicy taste can be adjusted by themselves. What we do today is that the spicy taste is in the early stage and the spicy taste is in the late stage. Put more pepper if you want to be numb, and put more pepper if you want to be spicy.