Use fresh pork.
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Dice the pork.
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Add white wine, put on disposable gloves and grab well.
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Add salt, sugar and soy sauce again and mix well.
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The pig small intestine has two layers, and the surface layer is directly torn off by hand.
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There are two intestines in the picture, white (×) and red (√). There is no white one. Take the red one in.
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The sausage is scraped thin directly with the back of the knife. If the knife is pushed forward, something will protrude and the red liquid will not be needed.
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Just scrape until nothing comes out (about 3 ~ 5 times)
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Rinse directly with tap water for 3 times.
By the way, check if there is any leakage of the shell. The casing scraped in place is white and transparent, which proves that it looks opaque and needs to be scraped again. )
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Hold the intestines with your hands and squeeze the water dry.
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Before making a coke bottle, make a funnel out of it. Tie and tie one end of the intestine with cotton thread, and cover the funnel with the other end, and stick it with your left hand (or tie it with cotton thread).
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Pour in pork.
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It is not easy to wear when there is gas in the intestine.
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Use a small toothpick to make a small hole to vent.
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After pouring pork, tie it with cotton thread.
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Every 12 Li or so, divide it into several sections and tie it with cotton thread.
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Wash the sausage surface directly with tap water, soak it and pick it up.
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Then punch a few small holes with a small toothpick to exhaust the gas in each section of the intestine.
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Hang it in a cool and ventilated place to dry.
(Steamed before eating, sliced and fried)
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The sausage in the picture has only been blown for three days.
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Blow dry sausage
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Blow dry sausage
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Color problem? Different brands of soy sauce have different colors (more or less soy sauce is added to different colors).
Taking pictures is also important (indoor and outdoor are different colors)
Every time you make the same proportion of materials, the color of the effect will be different. There are many reasons: soy sauce (the factory doesn't always produce the same color)
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skill
1, sausages should be frozen in the refrigerator if the weather is wet and rainy during the wind blowing. Don't expose yourself to the sun, or the fat will go bad.
2. Wash the sausage with water to remove oil stains and sundries on the surface. Then use a small toothpick or acupuncture to expel intestinal gas and excess water. (The wind dries easily)
3, you can make the pig small intestine into casing in advance and put it in the refrigerator for freezing, and take it out in advance when using it.
Operation key: 1, foreleg meat is the best choice for fresh pork. 2, the finished product can be stored in the environment of 0-5 degrees, generally can be stored for about 6 months.