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 1cm pieces respectively.
3. Put it in a large pot with 2 bags of Sichuan sausage seasoning.
4. Pour the sausage seasoning into the pot with meat, and 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.
5. Stir well by hand, cover and marinate for about 12 hours.
6. In the process of curing, we can make casings, wash the pig casings with warm water, and then wash them with water, so that the casings are ready.
7. Cover one end of the casing on the funnel, pour the marinated meat into the casing, and 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.
8. After the whole sausage is filled, stick some small holes on the surface of the sausage with a toothpick to facilitate ventilation, and then segment it with lines, about 15cm. Tie each section tightly with a thread, so be sure to tie it tightly, otherwise the sausage will easily come apart when cooking.
9. Then take it out and put it in a sunny place to dry for 3 days. After hanging in a ventilated place, it usually takes about 15 days to dry under the eaves, so that the sausage is successful! If possible, sausages smoked with cypress branches will taste better.
10. Add appropriate amount of water and cook. After the water boils, cook for about 20 minutes on medium heat. Because it is dry, cook the cooked sausage for a while and slice it obliquely. Put it on the plate.
Sichuan spicy sausage is a popular flavor dish among diners. The twelfth lunar month is a good time for every household in Sichuan to make sausage and bacon. Hang it outside the window and hang it on the balcony when it's done. Sichuan spicy sausage has a unique flavor because of the addition of pepper noodles and pepper noodles. Sausage is smooth in color, and lean meat is natural red or jujube red. The fat is white, with uniform stripes and no impurities; Dry feel, close to the wax layer, compact structure and flexible bending; The sliced meat is smooth, free of cavities and impurities, with distinct fat and thin, and good hand feeling. The sausage has a strong Daoxiao Noodles aroma and outstanding meat flavor.
After washing and cooking, add seasoning, steam, stir-fry and bake. The most common way to eat sausages is to wash and cook them, cool them and cut them into pieces obliquely without any seasoning. This original flavor is the most authentic Sichuan bacon.