Practice of Sichuan spicy sausage
1.
Use good pig forelegs (the ratio of fat to thin is 3: 7)
2.
Wash the peeled pork with clear water, drain the water on the surface of the meat, separate the fat meat from the lean meat, and replace them with 1 cm pieces respectively.
3.
Put it in a big pot.
4.
Sausage seasoning is poured into the meat bowl.
5.
Add pepper granules, a little pepper noodles and white wine according to personal taste (if you don't add sausage seasoning, you need to add salt yourself)
6.
Stir well by hand, cover and marinate for about 12 hours.
7.
During the curing process, we can make casings. Wash the pig casing with warm water, and then rinse it with water, so that the casing is ready.
8.
Cover the funnel with one end of the casing and pour the marinated meat into the casing. After filling the whole casing, first tie the bottom of the casing tightly with a string, and then knead the casing by hand to make the canned casing uniform in thickness.
9.
After the whole sausage is filled, punch some small holes on the surface of the sausage with a toothpick to facilitate ventilation, and then segment it with a thread, about 15 cm. Tie each section tightly with a thread, so be sure to tie it tightly, otherwise the sausage will easily come apart when cooking.
10.
Then take it out and dry it in a sunny place for 3 days, and then hang it in a ventilated place. Usually air-dried under the eaves. It usually takes about 15 days, so the sausage is made successfully! If possible, sausages smoked with cypress branches will taste better.
Method for making Sichuan spicy sausage
The method of spicy sausage introduces the cuisine and its function in detail: home-cooked recipes and anemia recipes.
Taste: salty and fragrant technology: steamed spicy sausage. Material: main ingredient: pork (fat and thin) 500g.
Accessories: 50g of pig small intestine.
Seasoning: 5g of salt, 3g of sugar, 20g of cooking wine, 2g of monosodium glutamate, 3g of pepper, ginger juice 15g, pepper powder 10g, and Chili powder 10g teach you how to make spicy sausages, and how to make spicy sausages is delicious. Peel, wash and slice pork.
2. Wash the pig intestines by hand and drain the water;
3. Add salt, sugar, cooking wine, monosodium glutamate, pepper noodles, ginger juice, pepper powder and Chili powder to the cut meat, mix well and put it into pig intestines;
4. Punch holes with awl or thick needle for exhaust, tie them with hemp rope and hang them in a ventilated place;
5. Dry until the casing is wrinkled and the color turns red and bright;
6. Wash, boil and steam when eating.
I hope I can solve your problem.
How to eat Sichuan sausage
How to eat sausages: There are many ways to eat sausages, which can be directly boiled, fried and roasted.
Traditionally, it is cooking, that is, after the water is boiled, sausage is added, steamed or boiled for 20 minutes, and sliced directly for eating.
Slice cooking. You can fry garlic, green garlic, green beans, peppers, mushrooms ... without salt, haha, sausages are salty.
Here are my favorite ways to eat:
1. Sausage and broad bean rice, everyone loves it. Even if nothing else is added, a single sausage and rice can cook a special fragrance. Add fresh broad beans, with sausage, one meat and one dish, one tendon and one * * *, which is not only nutritious but also harmonious in taste. You must try. ...........
2. Wash the sausage with hot water, steam/cook it for 20 minutes, or bake it for 10 minutes, and eat it with your hands. I catch one when I'm hungry. ...
3. Laba porridge: There are two ways to eat: salty and sweet. Salting methods include bean products, diced meat or sausages. Haha, a pot of delicious mom laba porridge.
4. Sausage fried rice. Eggs+sausages+vegetables+overnight rice+shallots.
5. Roasted chicken with sausage. (When the bird flu passes) Marinate the chicken with onion, ginger, cooking wine, pepper, soy sauce and salt water for one day. When baking, my stomach was stuffed with fried glutinous rice, mushrooms and peanuts (glutinous rice and peanuts were soaked overnight in advance). Referring to the eating method of Beijing roast duck, the fried pancakes with sliced chicken, shredded onion and sweet noodle sauce are also delicious. 6. Sausage hot pot. Cut the sausage into two pieces from the middle, stir-fry with ginger and onion, add water, add the hot pot bottom material, no salt ... haha. Just rinse.
How to cook authentic Sichuan sausage at home?
If the sausage itself is delicious, it is blisters first. Let the dried sausage absorb water again, and then boil the water. After the water boils, put the sausage in a big fire and steam it for 25-35 minutes. Take out the pan, cool, and cut into pieces for eating.
How to make Sichuan spicy sausage
condiments
Hao pork
condiments
chilli powder
Chinese prickly ash powder
High quality liquor
refined sugar
Refined salt
step
1. Use good pork (fat-thin ratio 1: 2), add pepper noodles, pepper powder, high-quality liquor, white sugar and refined salt, mix them together according to a certain proportion, and marinate for 2-3 hours.
2. Put the marinated meat into the cleaned casing, and use a string bolt every 20 cm after filling. Finally, use a bamboo stick to make holes on the outside of the intestine at equal distance to release the air in the intestine.
3. Put the freshly packed sausage in a ventilated place to dry for about 1 week, and dry the excess water.
4. Finally, hang the dried sausage in a sealed environment and smoke it for a day.
How to cook and eat Sichuan sausage?
step
Take out the frozen Sichuan sausage.
Because it is dry, it needs to be soaked in warm water for half a day. If it is wet, omit this step.
3. Sprinkle an appropriate amount of alkaline noodles and gently scrub.
4. Rinse carefully with clear water
5. Add appropriate amount of water and cook. After the water boils, cook for about 20 minutes on medium heat. Because it's dry, cook it for a while.
6. In the process of cooking sausage, make it? In order to decorate the dishes, cut the cherry radish into petals, pour some tomato sauce in the middle, and spread coriander under the cherry radish.
7. Slice the cooked sausage obliquely.
8. Flat loading
How to fry Sichuan sausage?
material
Zucchini, sausage, salt
working methods
1. Prepare material 2. Wash the zucchini, remove the naan and cut into thin slices. Slice the sausage diagonally. Sausages shrink when fried, so they can be cut larger. 4. Heat the oil pan, stir-fry the zucchini and add a little salt to taste. 5. Add sausage slices and stir-fry until the two flavors blend, and serve.
material
500g beans, 2 sausages, 1 garlic, oil and salt.
working methods
1. Wash and drain the beans, wash and cut the sausage into oblique slices, and slice the garlic. 2. Pour the oil into the pot, heat it on high fire, and stir-fry the beans until they become discolored and soft. 3. Pick up the beans and drain the oil. 5. Wash off the oil under the tap. 6. Pour the oil into the sausage and stir-fry until transparent. 7. Pour in the drained beans and stir fry over high heat.
Sichuan spicy sausage is made at home, and Sichuan spicy sausage ingredients are urgently needed. Thank you.
The method of spicy sausage introduces the cuisine and its function in detail: home-cooked recipes and anemia recipes.
Taste: salty and fragrant technology: steamed spicy sausage. Material: main ingredient: pork (fat and thin) 500g.
Accessories: 50g of pig small intestine.
Seasoning: 5g of salt, 3g of sugar, 20g of cooking wine, 2g of monosodium glutamate, 3g of pepper, ginger juice 15g, pepper powder 10g, and Chili powder 10g teach you how to make spicy sausages, and how to make spicy sausages is delicious. Peel, wash and slice pork.
2. Wash the pig intestines by hand and drain the water;
3. Add salt, sugar, cooking wine, monosodium glutamate, pepper noodles, ginger juice, pepper powder and Chili powder to the cut meat, mix well and put it into pig intestines;
4. Punch holes with awl or thick needle for exhaust, tie them with hemp rope and hang them in a ventilated place;
5. Dry until the casing is wrinkled and the color turns red and bright;
6. Wash, boil and steam when eating.
I hope I can solve your problem.
Who knows how to make Sichuan bacon sausage delicious?
I come from Sichuan. My family just finished eating bacon two days ago. . Pork and pork belly are generally used, and the width of the meat is two fingers wide (not too narrow, it is not easy to slice when cooked). The proportion of salt is generally 50 kg of meat 1.5 kg of salt (according to this ratio, you can calculate how much salt you want), then put an appropriate amount of monosodium glutamate, less sugar and then an appropriate amount of white wine. Put the ingredients here first.
Generally, it is marinated for three to four days after mixing well (my hometown is marinated for seven days). Turn the meat every day so that it won't taste uneven.
Just dry the braised pork in the sun (it's a fire roast in the countryside, and you can take a bigger paper box in the city, light it at the bottom and barbecue it on it, which is the case in my house, so be careful of oil dripping into the fire)
Meat must be dried, otherwise it will go bad after a long time; And bacon is cooked in winter, but not in summer (meat goes bad easily)!
What should I add to Sichuan spicy sausage to taste good?
Ingredients: Bitter gourd 1 Sichuan spicy sausage.
Seasoning: a slice of salt and garlic.
Exercise:
1 Slice bitter gourd and sausage for later use.
2 Heat the wok and add a little oil. Stir-fry the garlic slices and add the cut sausage until the sausage changes color.
3 pour in bitter gourd slices, stir-fry until discolored, and season with salt.
The bitter gourd of this dish is green, and the sausage is shiny, which makes you appetizing! Sichuan spicy sausage cooked at home tastes spicy and delicious, but bacon is a three-high food, which is not good for health, but with healthy bitter gourd, it can make us feel at ease and delicious. Look! Delicious is sometimes as simple as that!