Ingredients: pork elbow 10 kg, salt100g, soy sauce 30g, soy sauce100g, sugar100g, spiced powder 30g, pepper noodles 20g, white pepper noodles 20g, monosodium glutamate 50g, chicken/00g.
Practice steps:
Soak the casing prepared in advance for about 2 hours. Wash the prepared pork with clear water, and then drain it for later use.
Cut the cleaned pork into strips or blocks and put it in a large pot. After all the pork is cut, put all the prepared seasonings in. Pour in high-alcohol liquor for the last time and mix well. If you want pork to taste better, you can wear disposable gloves and keep stirring until the seasoning and meat are completely blended. Then set aside and marinate for more than 2 hours.
Put the prepared casing on the enema device, tie a knot at the end of the casing, or tie the mouth tightly with a rope. Fill the marinated meat bit by bit with chopsticks, and be sure to stuff the meat tightly. When finished, tie a knot or make a hole with a rope. Divide a long sausage into several equal parts with a small rope. When finished, put a needle on these sausages and puncture some small holes to facilitate air drying.
Hang the sausage in a cool and ventilated place for about ten days and the sausage will be ready. After the sausage is cooked, it can be washed with warm water and steamed for half an hour.
skill
1. If the sausage is more tasty, keep stirring until the seasoning and meat are completely blended.
When filling sausage, don't forget to tie a knot at the end.
3. After the sausage is filled, punch a few holes in the surface with a needle.
4. If there is no enema, you can use the upper part of the mineral water bottle instead.
It's best to cut the meat into pieces and strips, and don't mince it with a meat grinder.
6. When curing meat, don't use cooking wine. Use highly alcoholic liquor.
7. When filling sausages, be sure to smooth the casing and the poured meat, otherwise they will all pile up in one place.
How many delicious things can sausage cook, such as sausage rice. Next, I would like to share with you how to make sausage rice:
Sausage rice: pour a little oil into the pot, add onion and ginger after the oil is hot, and then stir-fry the sausage slices to get oil. Then add peas, diced carrots, corn kernels, etc. Stir fry a little. Take them out for later use. Wash the rice, pour it into the rice cooker, and add water until it is one finger higher than the rice. Add fried sausage slices, peas, diced carrots and corn kernels, and then add some salt and soy sauce. Cover the rice cooker and press the cooking button. When it begins to steam around, open the lid and skim off the top oil slick, then cover it and continue to cook until it jumps into the heat preservation button and stews for about ten minutes, then it can be eaten.
I made sausages at home, and I'm still at ease. At this time, a lot of sausages are usually packed, and they can be put away after air drying. It can be eaten all winter, and it is also a good choice to take it out to entertain guests when the family comes. Many people drink a lot at once, and then give some to their relatives and friends, so that everyone can enjoy the food together.