Pork 5KG

Pepper 100g

Chili 100g

Brown sugar 20g

White wine 20g

Spice

Several spices

Sichuan style preserved sausage practice ?

It is customary to kill New Year's pigs in the Sichuan countryside

It seems like New Year's Eve if you don't kill a pig every year

So every family raises a few of them

Some to sell and some to keep for their own New Year's Eve

Why do we need to kill a pig? On the one hand, because of the traditional custom

On the other hand, because you can eat different parts of a pig

Why do we need to kill a pig?

Pig's heart, pig's tongue, pig's ear, pig's hoof, pig's butt, pig's head

After the pig is killed, the intestines and guts are washed clean

Then you can cut up the meat and make sausage

Sichuanese people like to eat spicy food, so of course, the sausage is also spicy

For Sichuanese people

Sparing is the only way to love them

But if you want to say that it is really spicy,

, I don't think that is true.

Because even the spicier chili powders

have been smoked, dried, and air-dried

have lost their spiciness

and the flavor of the meat

has become mild, tame, and gentle

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The process of washing the casings is particularly troublesome

The process of washing the casings is particularly troublesome

The process of washing the casings is particularly troublesome

Everyone knows about intestines

Eek, so it's a pain in the ass to wash them

First, turn them out, then use the angular end of the chopstick to scrape them clean

Until there's only a thin layer of membrane left to scrape

Especially after they've been dried in the sun, they're transparent

Scraping the intestines clean, which is tens of meters

Because sometimes it's a little bit too easy to scrape, and you can't do that without a little help from your friends.

Because they are sometimes scraped, you have to pick out the good ones

The ones that are broken are fried with a plate of pickled cowpeas, which are especially chewy

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Then you start cutting the meat

It often takes a day to make sausage

I remember as a child, I watched my mom and dad make sausage

Often I heard the sound of cutting meat on the old table before I got out of bed. I could hear the sound of meat being cut on the old table, dang dang dang dang

Cutting half the morning, cutting a big plate of meat

In the family, I should be counted as the favorite sausage

So my parents would make a lot of

When I was a child, my family was poor, and I didn't have much extra to eat except for New Year's Day

All year round

I could only look forward to New Year's Day, which is the time of the year to eat sausage, but also to eat sausage.

So the parents also let us

Sort of for the children to quench their thirst

Sausage is fat delicious or lean delicious

This is really personal taste, the owner of the home irrigation sausage is generally

Lean meat is more, less fat

If you use the skinny, no feeling, because the skinny meat after drying out

It is really very hard to cut, but it is also very difficult for you to get the best out of the sausage, so you have to be careful.

But if you add this fat to the lean meat

it's different

Firstly, the fat is more moist, and it moistens the fat

Secondly, it has a better texture, and it's not too hard

Really like the fat in the sausage

It's like it's a little bit more flavorful

The sausage is a little bit more flavorful that way, I guess.

The following is one of the seasoning peppercorns

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Chili pepper

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And then add some spices and seasonings and so on

Yard bit of the material is like this

After the seasoning is ready, then start mixing！！！！

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After the seasoning is mixed, it will start to be filled

It takes two people to fill it

When I was a kid, I used a bamboo tube to fill it, which was very inefficient, and I often had to fill it with dozens of kilograms of sausage for a day

Plus the time spent on smoking it, which would have been a busy couple of days

Today, I use a small machine to replace the one that was used for this purpose

It is much faster and more efficient than the one that was used for this purpose.

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Because the casing is not ventilated

So the process of filling

Make sure to use a small, clean needle

Poke a few holes in the surface

to avoid bloating the casing

Punch the knots to make them even

Home is made of Cotton thread

Bamboo rope

or palm leaves torn into long strips

This is healthy

Often, some people use plastic rope

This is not good, because of chemical changes when exposed to heat

Plastic ropes are unhealthy

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Well, it's a good idea to make a good job of it. The first thing you need to do is to fill up a skip

Speaking of bamboo products

Many students who are not from Sichuan do not recognize them

There is a lot of bamboo in the Sichuan countryside

So bamboo products have become a variety of tools for life

Picked, used, lifted, in the kitchen, in the farmhouse

There are all sorts of bamboo products

This is usually used to make the bamboo products, but it is not a good idea to use the bamboo products in the kitchen. p>This thing is usually used to drain the rice

It is the kind of thing that must be used when cooking rice on a wood stove

The owner of the building inserted a super large one to show you

It is the owner's uncle's birthday banquet

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And then, it is the beginning of the Sichuan sausage is one of the most important steps

That is the most important step

Sichuan sausage is the most important step of the Sichuan sausage. p>

That's smoking

First of all, there are rules about the material to be smoked

Generally, pine or cypress branches are used with sawdust

Smoking with pine or cypress branches has a special aroma

The sawdust is used to hold down the fire

Don't see any open flames

Of course, you can also add some tangerine peel to the fire

Each family is free to do as it pleases

Otherwise, the sausage can be hung directly on the stove and then cooked in a fire with a small amount of water. There are also those that are smoked directly on the stove over a cooking fire

They also smell good

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Then and then, they are sent to the grill

This is the rhythm of the smoked sausage

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If the sausage is smoked in a closed room like this one, it will take about two or three days to smoke.

If it's hung directly on the stove, it takes a long time

It's like one's a professional and one's a soy sauce maker

But that's not to say that the soy sauce maker isn't as good as the professional

The ones that are smoked on the stove are very good, too

It's just good, anyway

See, the ones that are used for the sausages are made from a special

straw that is made from a special grass that is used for the sausages.

Grass rope, on the one hand, this kind of rope is very strong

Even if the temperature is hot, it won't break

On the other hand, grass and wood are also healthier

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After smoking, bring it out

Next the sausage, it's going to be given to the time

Because the handmade program is already done

But just now, the sausages are being smoked. p>

But the freshly smoked sausages are still moist

And the smoky flavor will be heavy

This is the time to hang them out

and dry them under the eaves of the house for a while

When the flavors are good, they are ready to be cooked

But the drying time should not be too long

Sometimes, the sun is strong

The outer skin of the sausages will be reddish, but it is not easy for the sausages to be cooked when the sun is high

The sausage is not ready for cooking. The outer skin of the sausage will have red oil

If you dry it for too long, the water will become less and less

Particularly the lean meat inside

will be harder

So you can put it in the freezer after drying for a certain period of time

Together with smoked bacon

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There are a very many friends ask how to cook sausage

especially some friends from abroad

often say that their friends in Sichuan gave them bacon

but they don't know how to eat it

it's very salty

the sausage can be steamed or boiled

steamed, put it in a pot or a bowl of water

boiled, you can cook it in cold water

and then put it in the refrigerator to cook it. Cold water can be boiled

When the water boils, it should be cooked in about 10 minutes

Home use a wooden steamer to steam the rice, after the rice is drained

Place it in the wooden steamer, then you can put the cleaned sausage

Place it on top of the rice and steam it

Then you can cut the sausage when it cools down a bit

Because it will be easy to cut it if it is too hot, and too cold if it is too cold, it won't taste good. together

made into steamed rice

even a customer in Guangzhou told the owner that she used it to make Sichuan-style boiled rice

that's it

hundreds of people, hundreds of flavors

and at the same time, hundreds of people, hundreds of ways

Research with care, and more ways of eating, waiting for you to find out