Taste: salty and fragrant technology: steamed spicy sausage. Material: main ingredient: pork (fat and thin) 500g.
Accessories: 50g of pig small intestine.
Seasoning: 5g of salt, 3g of sugar, 20g of cooking wine, 2g of monosodium glutamate, 3g of pepper, ginger juice 15g, pepper powder 10g, and Chili powder 10g teach you how to make spicy sausages, and how to make spicy sausages is delicious. Peel, wash and slice pork.
2. Wash the pig intestines by hand and drain the water;
3. Add salt, sugar, cooking wine, monosodium glutamate, pepper noodles, ginger juice, pepper powder and Chili powder to the cut meat, mix well and put it into pig intestines;
4. Punch holes with awl or thick needle for exhaust, tie them with hemp rope and hang them in a ventilated place;
5. Dry until the casing is wrinkled and the color turns red and bright;
6. Wash, boil and steam when eating.
The practice of Sichuan sausage introduces the cuisines and their functions in detail: Sichuan cuisine recipe for enriching blood, recipe for tonifying deficiency and body, and recipe for malnutrition.
Taste: Spicy technology: steamed Sichuan sausage. Materials: 3500g pork (lean meat) and1500g pork (fat meat).
Accessories: pig small intestine 400g.
Seasoning: salt 125g, sugar 8g, pepper powder 20g, Chili powder 50g, white wine 100g, salt water 20g. The characteristics of Sichuan sausage: spicy and mellow, both hot and cold. Teach you how to make Sichuan sausage, and how to make Sichuan sausage is delicious. 1. Remove fascia from pork and cut into four small pieces;
2. Stir-fry the salt in a pot, add the sliced meat, sugar, pepper powder, Chili powder, white wine and mirabilite powder and mix well;
3. Put the casing on the funnel mouth, put the mixed meat into the casing from the funnel, and tie it every 2.5 inches;
4. Punch out the pinhole for deflation to prevent cracking during steaming;
5. Put it in a ventilated place to dry the water. When in use, it is put into a container and steamed for about 20 minutes. You can eat it.