Pig forelegs
5000 grams
condiments
salt
100g
dark soy sauce
30 grams
soybean
100g
refined sugar
100g
five spice powder
30 grams
ground pepper
20 grams
White pepper noodles
20 grams
monosodium glutamate
50 grams
chicken essence
10g
Highly alcoholic wine
100g
step
1. Soak the casing for about 2 hours in advance, remove the salt, and prepare the enema device and binding rope.
2. Prepare to weigh the seasoning used.
3. Divide the pork into large pieces, wash it with warm water, and put it in a basket to drain and control the water.
4. cut the dried pork into large pieces and then cut into strips, and then cut a knife in the middle, which is generally peanut-shaped.
5. Put the diced meat in a big container. I use a steamer. Put the dry seasoning in first, then put the soy sauce in.
6. Finally, put high-alcohol liquor.
7. Holding disposable gloves, stir them up, down, left and right several times until all seasonings and meat are completely mixed and marinated for about 2 hours.
8. Put the casing on the enema, tie the tail or tie it tightly with a rope.
9. Scoop a spoonful of meat with chopsticks, preferably a thicker utensil. The closer to the entrance of the enema device, the better the meat will enter, so pour the meat in spoonfuls.
10. When filling, the casing will retreat with the meat, and the strength will be tighter, leaving no gaps.
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12. Punch a few eyes with a pin or toothpick for air drying. Don't worry, it will break.
13. Hang the sausage in a ventilated and cool place 10 days or so, and remember not to bask in the sun.
14. On the first day 10, my sausage reached the storage state, not too dry or too soft, and the surface shrank just right. 10 Jin of meat can produce about 6-7 Jin of sausage, and I can eat it in this state.
15. Take down the sausage, cut it from the throat and rinse it with warm water to remove dust.
16. Steam in a steamer for 35 minutes.
17. Let the fire cool down.
18. Air cooling, slicing and loading. Many times, I take a whole sausage to eat, which seems more enjoyable.
19.