Exercise 1:
4,000g of pig's butt tip, 4 pickled casings, high-alcohol liquor 1 50ml, 60g of pepper noodles, 60g of salt100g, spiced powder10g, 30ml of ginger juice and mineral water bottle1piece.
step
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, then rub it repeatedly for 3-4 times to wash off 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;
Exercise 2:
Small sausage, a little cooking oil.
step
1. Short sausages bought in the supermarket, cut with a small knife, and try to cut into 6 pieces if possible.
2. Heat the oil in a hot pot, turn the sausage to medium heat, turn to low heat after the fragrance is released, and keep stirring.
3. Open the pan completely.
Exercise 3:
2 kilograms of plum blossom meat, 2 casings, about 7 feet. Baote bottle 1 garlic powder10g cinnamon powder 3g allspice powder 4g white pepper 3g sugar 70g soy sauce 30g salt 50g sorghum wine.
step
1 Plum Blossom Meat Please ask the butcher to grind the coarsest minced meat in advance, cut the pepper into powder, remove some seeds, wash the casing and soak it in wine for later use.
Mix the minced meat with all seasonings and put it in the cold storage until it tastes good.
3. Cut the Bote bottle like a canned sausage. One end of the casing is covered with the mouth of the bottle, and the other end is not knotted.
4 Slowly pour the method 2 into the casing of the method 3, and slide the meat into the jar by hand.
5. The fourth step is to squeeze out the air from the sausage, tie the end and divide it into several sections with a circle of appropriate length.
6. Hang the sausage made in the fifth step, rub a layer of sorghum wine on the surface, air it for half a day, dry it with casing, and you can refrigerate it.
7 Put the finished sausage and a glass of water into the pot, cover the pot and cook until the water is dry, and add a little oil to fry until the surface is slightly burnt.