1. Wash the pork, drain it, and cut it into cubes with a 1 cm square knife. Soak the marinated casing in clear water for 10 minute, and then rub it repeatedly for 3-4 times?
Wash away the salt on the surface, and finally soak it in clear water for later use;
2. After washing the ginger, squeeze out the ginger juice with a garlic press, and fry the mineral water bottle into a funnel shape along the bottle mouth;
3. Add white wine, salt, sugar, pepper noodles, pepper noodles and ginger juice to the diced meat, put on disposable gloves and copy them evenly by hand, then beat them in the same direction until the meat begins to stick to the tendons;
4. Put the cleaned casing on the bottle mouth, tie it tightly with thread, or pinch it directly by hand, and tie the other end of the casing tightly with thread, or tie it directly; 5. Put the mixed meat stuffing into the bottle and gently poke it into the casing with chopsticks until the casing is filled with meat stuffing;
6. Divide the filled sausage into 3-4 parts evenly, tie it tightly with cotton thread, and then tie some small holes in the sausage with a needle;
7. Hang the prepared sausage in the shade, avoid direct sunlight, let it dry naturally, then steam or cook it, or slice it and stir fry.
Ingredients: 8 kg of pig hind legs (peeled), 30 g of salt, 25 g of Chili powder, green pepper powder 15 g, tsaoko powder 1.
0 g, aniseed powder 10 g, ginger powder 10 g, white wine 50 g, soy sauce 50 g, fine sugar 10 g, and garlic 1 slice, and mashed into garlic. ) Appropriate amount of casing (Just tell the stall owner how much meat you want to pack when you buy it)
Exercise:
18kg (peeled) pig hind leg meat, washed, dried and cut into small pieces (or diced);
2. Add salt, chili powder, green pepper powder, tsaoko powder, aniseed powder, ginger powder, white wine, soy sauce, fine sugar and garlic paste, and stir well;
3. Clean the casing for later use;
4 prepare the upper part of a mineral water bottle, the part with holes;
5. Put one end of the casing on the bottle mouth of mineral water, hold the bottle mouth with one hand, and stuff the meat with chopsticks with the other hand, and pinch the poured meat to the lower end of the casing from time to time to prevent the mouth from blocking;
6. Fill it all up, and tie a rope with a rope every 15cm;
7. Air-dry the sausage in a ventilated and cool place (low temperature environment) and steam it for 30 days before eating.