Exercise:

1. Choose fresh pork or frozen pork, the fat content is about 20-30%, and mince the raw meat (the diameter of the orifice plate of the meat grinder is 4mm) for later use.

2. Pickling: 6g table sausage ingredients and 36g ice water are added to each 100g raw meat. First, the ingredients are mixed and dissolved with ice water, and then mixed with raw meat.

3. When pouring, the end of the pouring casing should be knotted, loose and moderate. The poured casing should be tied tightly with a string, and a few small holes should be pierced with a small needle to facilitate the removal of moisture and air when the sausage is dried.

4.？ Sausages can be frozen in the refrigerator and eaten with food, or they can be cooked and fried directly.

6 How to make the meat stuffing delicious and tender 1, add a little more warm water when making the stuffing, and mix it evenly with the meat stuffing until the meat stuffing is firm, so that jiaozi is tender, smooth and juicy. Generally, add100g of water to a catty of meat stuffing, and if possible, add a male egg, then stir it quickly and evenly, and then add seasonings such as onion and ginger.

2. Put the onion, ginger, oyster sauce and sweet noodle sauce into the pot and stir fry. Cut the onion and ginger, stir fry in a pot, then add a spoonful of oyster sauce, a spoonful of sweet noodle sauce, a spoonful of soy sauce and a spoonful of soy sauce, stir well until bubbles appear, then turn off the fire and mix with the meat. This will completely release the flavor of the seasoning and make the meat paste more fragrant.

3, fresh meat does not need to put chicken monosodium glutamate to buy frozen meat, then you can add a small amount of chicken monosodium glutamate when mixing meat. If you buy fresh meat, you must not put chicken essence and monosodium glutamate when mixing the meat, otherwise the taste of chicken essence and monosodium glutamate will cover up the umami taste of the meat itself and the taste of other seasonings.