1.
Time required for this step: 480 minutes.
Pig foreleg meat 10 kg
A big bag of seasoning powder
10 Jin pig foreleg, 2 ounces of Chili powder, 0.5 ounces of pepper powder, 1 tablespoon of Chili, 2 ounces of sugar, 2.5 ounces of salt (I only put 2.2 ounces when I ate it).
2 Liang of white wine (I reduced the proportion myself and made half of it myself) and a proper amount of red yeast powder; The preparation of meat stuffing, my eating experience, adding diced meat, the taste is better, normal and the same as meat stuffing, adding starch inside, pickling overnight (the formula is desirable)
Yes, I can't write all the smells. Leave me a message and I'll send it to you. If you buy casing online, the manufacturer will give you the formula, and the proportion of materials will be reduced by yourself, funnel and string.
2.
After washing the casing, soak it in clear water for use, and then wash it with clear water.
3.
Prepare the tools, first brush the oil on the funnel, and put the soaked casing (which is convenient for a few minutes) on the funnel (like we roll our sleeves), as shown in the figure.
4.
Time required for this step: 10 minute.
Put the meat stuffing into the funnel with a spoon, send it in with chopsticks, and roll the casing down while sending the meat stuffing. Express delivery can be completed in a few minutes.
5.
Time for this step: 2 minutes.
Tie it with a string, leave more space on both sides to avoid bursting, and prick your eyes with a needle, especially where there is air.
6.
Time required for this step: 20 minutes.
Bring the fire to a boil, steam SAIC for 6 minutes, then prick a hole with a needle and continue steaming 14 minutes, 20 minutes. Cool the slices, or bake them in the oven for coloring. It's simple. Just try it.
7.
Time required for this step: 1 min.
I took pictures just after I finished this, and it was a little oily. It will be normal when it cools down. It can also be baked and colored in the oven or smoked. Be sure to cool thoroughly before cutting.
Cooking tips
Bake, color, or smoke in the oven. Be sure to cool thoroughly before cutting.