Ingredients: pork (after the bottom is peeled), pig small intestine, salt, monosodium glutamate, pepper, pepper noodles, pepper noodles, liquor and sugar.
Production process:
1: Wash the peeled pork with warm water, drain the water on the surface of the meat, separate the fat meat from the lean meat, change it into 1CM diced meat, and put it in different porcelain jars.
2. Add salt, monosodium glutamate, pepper, Chili noodles, Chili noodles, white wine, sugar and other ingredients according to personal taste, stir well, cover and marinate for 8- 10 hour. Because lean meat is easy to taste and fat meat is greasy, fat meat is often pickled 1-2 hours first.
3. In the process of curing, we can make casings. Wash the small intestine with warm water and a small amount of salt or alkali, but it is not advisable to put too much salt and alkali, which will make the small intestine brittle and easy to be destroyed when we scrape it. After cleaning, put the small intestine in a flat and hard place, and scrape the small intestine evenly from top to bottom with a stainless steel ruler or knife until it looks transparent. At first, rinse with clear water and then flush with water, so that the intestines are clean.
4. Mix and stir the marinated fat and lean meat evenly, cover the funnel with one end of the casing, pour the stirred meat into the casing, and after filling the whole piece, first tie the bottom of the casing tightly with a string, and then knead the casing by hand to make the casing of the can uniform in thickness. Remember not to fill it too full, so it will be violent in the future drying process, and it should not be too loose or leave air, so the sausage will be too ugly when it is formed. Not pretty. Tie the filled sausage into small pieces at the distance of 10-20 cm, and tie a small hole at the bottom of each piece with a needle to leave excess water and air. Then take it out and put it in a sunny place for 3-4 days, and hang it in a ventilated place. Generally, it takes about 15 days to dry under the eaves to make sausages.
The characteristics of Sichuan sausage: spicy taste, the appearance of red oil, red and white after cutting, just looking at it, you can imagine the "spicy taste."
+How to make Cantonese sausage?
Ingredients: 3500g of lean meat, 50g of fat1500g, 0g of refined salt100g, 250g of white sugar, 250g of soy sauce, 50g of Shanxi Fenjiu150g, 2g of nitrate and 750g of clean water. ?
How to make:
Pickling: There are two steps to make this sausage. First, the fat meat is soaked in boiling water, mixed with a small amount of Shanxi Fenjiu, and buried in white sugar (this method is named as ice because the fat meat is transparent after pickling, so this method can make the fat meat neither fat nor greasy). Marinate 1 day or so, and cut into meat particles slightly larger than soybeans with a knife. Step 2: Cut lean meat (preferably peeled pork elbow) into pieces about the size of soybeans, add refined salt, white sugar, soy sauce, Shanxi Fenjiu and nitrate, mix well and marinate for at least 8 hours. ?
Wind-dried wax: after the above two kinds of meat particles are pickled separately (if the bacon is tasty, the lean meat can be whipped first), put them into the same steel basin, add clean water, press the meat into the soft casing with the help of a funnel, then tie the casings at both ends to 90% full, then insert them tightly on the sausage with a needle rake to facilitate air discharge, and then tie them with hemp rope every 30 cm.
How to make garlic sausage?
Ingredients: Taiwan Province sausage (Shuanghui and Yuqing brands taste good) 4 pieces, cheese slices 1 piece, purple garlic 1 piece. 500 grams of fried oil (about 50 grams actually eaten), appropriate amount of fried powder and a little pepper. ?
Practice: the sausage is cut in half into two pieces with a semicircular cross section, and the cheese slice is cut into four pieces. Mash garlic into mashed garlic. ?
Mix the fried powder into paste according to the instructions, add garlic paste and mix well. Sandwich cheese slices into sausages and fix them with toothpicks. Add oil to the wok and heat it to 70% heat. Wrap the sausage in garlic paste, fry it in oil pan until the surface is golden, take it out and sprinkle with pepper evenly. ?
How to make sausages?
Raw materials: pork 10 Jin, and the ratio of lean meat to fat meat is 9: 1. Because the shrinkage of lean meat after air drying is more severe than that of fat meat, a little fat meat is enough. ?
Salt: 1 10g, liquor: 350ml, sugar: 300g, ginger powder: 10g, dried tangerine peel powder (orange peel powder): 20g, monosodium glutamate: 50g, Chili powder: 20g (generally spicy, you can add it if you like spicy. ?
Practice: Lean meat is cut into pieces the size of broad beans, and fat meat is cut into pieces the size of peanuts. This is because the total amount of fat meat is relatively small, and the volume will not shrink much after air drying. It is best to ensure that each sausage has a certain amount of fat, so that the sausage made will not be too material. Cutting meat is a very tiring job. Cut it and put it in a big bowl, then put the above ingredients in a big bowl, stir it evenly in the bowl of meat and then pour it into the bowl of meat. The purpose of doing this is because there are many powdery seasonings. If you put them directly in the meat, it will easily form small pieces, so the taste will be inconsistent. After adding the seasoning, it's best to stir for a while. ?
The next step is filling. You can use a funnel or a mineral water bottle, so you find a bottle, cut off half of it, and the other way around is a very useful funnel substitute (and better than a funnel). Put all the washed casings on the bottle mouth bit by bit, put the meat in with chopsticks, find a cup with a slightly smaller diameter than the mineral water bottle, cover it with a food bag and press it into the mineral water with the bottom of the bottle. Meat can be easily poured into casing. At this time, it is best for two people to cooperate together, one is pressing, and the other is squeezing the meat in the casing to a suitable length by hand and tying it with cotton thread. When the sausage is ready, the needle should be properly pricked where there is air to exhaust the air. ?
Hang the sausage in a cool and ventilated place and you can eat it in a week. It can be steamed or boiled. If you want to be harder, let it cool for another two days. If there are old people at home, don't beat the sausage too much. Store it in the refrigerator. ?
There are also some precautions:
1, just peel the fresh ginger and cut it into powder. If it is ground into powder, there will be long ginger fibers. If you use dried ginger powder, you should reduce the dosage. ?
2, dried tangerine peel powder: grind with dried tangerine peel. ?
3, Chili powder: If you want to eat especially spicy, add some dried Chili shreds on the basis of Chili powder. First, fully soak the shredded pepper in boiling water, and then control the water before adding it, so that the finished product will be particularly spicy! ?