Sichuan sausage is similar to ordinary sausage, and it is divided into four steps.
The first step, material selection: The pork of pig's front legs and hind legs is generally selected for making sausage, because the meat of front legs is fat and the meat of hind legs is thin, and the two kinds of meat are ground together and moderately fat and thin. But be careful not to be too broken, just a little bigger than the meat when cooking.
Step 2, stir-fry: light the prepared pot, pour in some oil, add salt, pepper, pepper, Chili powder and star anise in turn until it is fragrant, and then take it out of the pot.
Step 3: Mix the ingredients: put the drained meat into the prepared basin, then put the fried spices into it, add some soy sauce to color, add some soju to enhance the fragrance, and then stir these materials evenly with a spatula.
The fourth step, enema: first, pour the meat into the intestine. Then hang the sausage, and then punch some holes in the sausage with a needle, so that the sausage can vent the air inside. After drying for 2 weeks, the sausage can be eaten.
Method for making sausage
Sichuan sausage and Sichuan sausage have slightly different practices and tastes. Let's take a look together!
First, cut the pork into pieces, put the auxiliary materials in a certain proportion, stir them evenly and marinate for 2-3 hours. Then wash the casing and put in the marinated meat, which must be full and compact. After filling it, tie it with a rope every 20 cm or so. Punch a hole in the outside of the intestine with a bamboo stick at a distance to release the air in the intestine. After cooking, put the sausage in a ventilated place to dry for 2-3 days, and dry the excess water. Finally, the sawdust surface is prepared. First, the prepared cypress pestle is lit, then it is crushed out with sawdust surface, and then the sausage is hung on a pre-made bracket and smoked in a sealed environment for about one day. Then Sichuan sausage is ready.
How to eat Sichuan sausage
There is more than one way to eat Sichuan sausage. You can wash the sausage and steam it directly in the pot for about ten minutes, then take it out and slice it. There is also the possibility of frying. After folding the sausage, cut it into pieces and fry it with pea seedlings or onions. If the color is too monotonous, you can also put some carrots, which are delicious and beautiful. Or dice the sausage and stir-fry some corn kernels.
Harm of sausage
Sausages are delicious because they are very harmful. Sausage contains one of the three carcinogens, nitrite. Nitrite has remarkable antiseptic and color-developing effects, but it is very harmful to the body. If a large amount of nitrite is ingested at one time, the blood will lose the function of carrying oxygen, which will lead to hypoxia and poisoning symptoms. In severe cases, people may even faint, which may be life-threatening if not rescued in time. Sausage also contains a lot of preservatives, which will increase the burden on the liver.