Materials:
-800g pork (pork belly)
-2 shell casings
-20 grams of salt
-sugar10g
-20 ml of soy sauce
-20ml cooking wine
-Right amount of pepper
-Appropriate amount of spiced powder
-Jiang Mo right amount.
-Appropriate amount of minced garlic
Exercise:
1. Wash and chop pork into minced meat, add salt, sugar, soy sauce, cooking wine, pepper, five-spice powder, Jiang Mo and minced garlic, and stir well.
2. Put the prepared meat stuffing in the refrigerator for 4-6 hours to make the stuffing more tasty.
3. Soak the casing in cold water first, then wash it, cut it into sections of appropriate size, scald it in a hot kettle, remove it and rinse it with cold water.
4. Put the prepared meat stuffing into the casing, tie it tightly with a rope, and make a few small holes in the seal.
5. Put the sausage in a steamer and steam for 30 minutes until cooked.
6. Take out the sausage, let it cool, put it in a fresh-keeping bag and put it in the refrigerator.
Tip:
1. The seasoning of stuffing is the key to the success of homemade sausage. A little more spiced powder and some seasonings, such as Jiang Mo and minced garlic, will make the taste stronger.
2. It is best to choose a thin casing, which is light yellow or beige in color and has a good taste.
Hang the sausage for a while before eating to make it more elastic and delicious.