Practice of Cantonese sausage, preparation materials:
Pork (3 fat and 7 lean): 2000g, salt: 55g, rock sugar powder: 60g, ginger powder: 12g, white pepper powder: 12g, white wine: appropriate amount, red rice flour: 12g, and pig casing: appropriate amount.
1. Wash and dry pork and cut it into small pieces.
2, fat meat should be chopped, smaller than lean meat.
3. Put all the ingredients into the meat, mix it with the meat completely and stir it evenly.
4. After mixing, let stand for more than 65438 0 hours.
5. Wash the pig casing and soak it for more than one hour.
6. Use an enema tool, put a casing on your mouth, and then pour the meat in.
7. Tie a knot at the bottom of the casing.
8. pour sausages.
9. Tie them one by one with cotton thread.
10, put the white wine into a big bowl.
1 1. Put the intestines in and clean the surface.
12, just hang it to dry.