Harbin Flavor Chang Gan

4.5 8-bit evaluation

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Recipe number 14627 1 reading 10, 7 10 collection 13 times.

Xiaoxiangtou Jiao Xiao

material

1. A pack (30 g) of sausage is 10 kg sausage.

2. Qu liquor: (I used Jianzhuang liquor) 3 Liang =150g = 5.30oz =150ml.

3. Salt: 22 = 100g = 3.6 ounces = 1/3 cups.

4. Sugar: 32 =150g = 5.30 ounces =3/4 cups.

5. Monosodium glutamate: one or two = 50g = 1.80oz= 1/4 cups.

6. Soy sauce: 22 =100g = 3.6 oz =100ml (I only added 50ml myself this time).

7. Jiang Mo: 3 ounces

working methods

I used the pig with a little fat on its hind legs. I bought 12 Jin of meat, about 10 Jin in total, diced it, put on disposable gloves, and stirred vigorously for more than an hour before enema.

Dry sausages are hung in a ventilated place and taken out during the day. Bring it in at night. It's dry for three days. (and according to the thickness of the casing, dry the thick sausage for a day or two. )

Steam the dried sausage on the pot for 20 minutes, let it cool, and then you can receive it in the refrigerator and enjoy it slowly. It can also be given to friends, sliced and served with beer. It's delicious!