Exercise:

1. Peel and block. Peel off the pigskin first, and then cut the big meat into small pieces for easy slicing. Slice. Cut into such thick slices of meat, fat and thin are delicious. Cut to this extent, it will be fine. Weigh. The main purpose of weighing is to mix ingredients in proportion, especially the amount of salt, which must be accurately proportioned according to weight. 4. seasoning. This is the most critical step for sausage to taste good. Jiang Mo, soy sauce, cooking wine, pepper granules, pepper powder, star anise powder, pepper powder, pepper noodles, appropriate amount of salt, monosodium glutamate and chicken essence should be adjusted according to their own tastes.

5. Fully stir and knead the seasoning.

6. Prepare the casing, cover the casing with the mouth of the machine funnel, and then put the meat into the machine funnel. The shaped sausage comes out from the right hand side and is tied into small pieces of 30-40 cm. After the sausage is filled, a small needle should be used to pierce many small holes in order to remove water and air when drying the sausage.

7. Dry in the sun, preferably in a ventilated and sunny place, or dry in the shade, but it must be ventilated.

8. You can eat it in about half a month. Whether it is directly cooked or fried with other dishes, it is delicious.

Glutinous rice sausage

Exercise:

1. Soak glutinous rice in enough cold water overnight and drain. 2. Soak the dried mushrooms in cold water to soften and chop them. 3. Chop red onions. 4. Soak shrimps and scallops until soft and drain. 5. Stir-fry the red onion in hot oil. 6. Pour in dried shrimps, scallops and mushrooms and stir fry. 7. Pour in glutinous rice and mix well. 8. Add all seasonings and mix well. 9. Knot one end of the sleeve and tie the funnel at the other end. 10. Add the fried glutinous rice stuffing and squeeze it into the funnel with chopsticks.

1 1. After pouring it all, tie it with cotton rope and seal it. Don't fill it too full, lest it burst when cooking. )

12. Punch the glutinous rice sausage with a toothpick. Eliminate air.

13. Put water in the pot and add the glutinous rice sausage.

14. After the fire boils, turn to low heat and cook for 20 minutes.

15. Take it out while it is hot, drain it and slice it.

Cantonese sausage?

1. Pickling: Marinate raw meat with salt so that the salt is evenly mixed into the meat. The lean meat is peeled and boned first, pickled separately from the fat meat, kneaded evenly, and stored in the refrigerator (warehouse) at 3 ~ 4℃ for 2 ~ 3 days.

2. Stir: cut the marinated meat into diced meat, add ingredients, mince in a meat grinder, and then pour it into starch dissolved in clear water and stir evenly. At this time, diced fat or diced pork can also be added. Fully stir the meat stuffing, adding water while stirring, and the amount of water added is 30-40% of the weight of the meat, preferably the meat stuffing is sticky. 3. Enema: Fill the sausage casing with meat stuffing with an enema machine. After the meat is filled, it is a section every 20 cm, and the section is fastened with a string.

4. Baking: the sausage is baked in the oven at 65 ~ 80℃. The standard is dried casing and red meat stuffing.

5. Boil: Boil the sausage in water at 80℃. The standard is that sausages are hard and elastic.