The ratio of lean meat to fat meat is 8:2.

Appropriate amount of ginger powder

Appropriate amount of black pepper

A little high-alcohol liquor

Proper amount of salt

Proper amount of sugar

Proper amount of soy sauce

How to make crispy black pepper sausage?

Chop the fat meat into mud, dice the lean meat, and prepare about 3 kilograms.

Add the right amount of seasoning according to your own taste.

After seasoning, let it stand for half a day to let the meat taste.

All-around Taobao bought salted sheep intestines and washed them clean.

I didn't take any pictures or borrow the last one for this enema. Put the cleaned sausage on the head of the enema device, and then put a little meat in it, so that the sausage can be put on smoothly and slowly stuffed with meat. You may be unskilled at first, and irrigation is getting faster and faster.

After pouring, choose the length you like and tie it with cotton rope.

I used eight intestines this time and poured so much.

Look at that. That's it.

Leave a certain space separately to dry for one night.

Cold water and a small fire in the pot can always keep the water from boiling. About thirty to forty minutes.

Take it out, cut it and put it in a sieve.

There is basically enough black pepper sausage here. Put it in the freezer and fry it while eating.

There is almost no oil in the pan, so it is better to use a non-stick pan.

Fry both sides until golden brown.

Crispy skin and thick meat.

Take a bite and the juice will flow everywhere.