Spiced powder 2g

Black pepper 2g

Red wine 40g

40 grams of sugar

Salt 16g

Delicious 10g

65 grams of starch

Jiang Shui 70g

The casing is about 2 meters.

-Steps-

1. Put all seasonings into the meat, adjust water and starch into water starch, add water starch three times, stir well, let stand for half an hour and then enema.

This is mixed meat. I made three Jin of meat.

Casing is particularly useful this year. Even my fifth grade son can use it. If the sausage is inflated, it will be punctured with a needle, and then several sections will be punctured with thread. After eating, you can hang it outdoors for 3 days. I always bake it in the oven. The skin is crispy and delicious, about 180 degrees. It takes 30 minutes, depending on the temperature of my oven.

4. You can eat it directly after drying. If you are afraid of undercooking, you can put the sausage in water at 70 degrees (that is, you can quickly put your hand in it), cook it for about 30 minutes with minimal fire, that is, until the sausage can float, then hang it outside for a day, put it in the refrigerator and take it with you later.

Even my son can use the tools he bought to make casings this year. I guess I have nothing to do with enema in the future. The photos don't match. This is spiced air-dried sausage filled by my son. I just want to show you this tool.

-Hint-

Jiang Shui is a small piece of chopped ginger, which is soaked in water for a while and Jiang Shui is filtered out. There is no red wine at home, so you can use white wine, cooking wine and rice wine instead. Spiced powder and other seasoning powder can be used at home. It is best to choose pig forelegs, the meat is tender, fat and thin, and red rice noodles are better. It's a beautiful color, so don't take it. Before the pictures, they were all pig casings, which were a little thick, but later.