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Barbecue oven temperature and time

The upper and lower tubes of the oven are at 200℃ for about 17 minutes.

Ingredients

1kg pork belly

50g sugar

20g salt

70g white wine or rice wine

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60 grams of water

Red yeast rice flour (you can omit it if you don’t have it) 1 soybean size

Appropriate amount of casing

Cotton thread

Pepper (black pepper) 20 grams

Corn starch 60 grams

Recipe steps

1. There are many ways to make homemade sausages on the Internet. Mix the seasonings as above with the meat filling, stir vigorously in one direction with chopsticks, let it sit and refrigerate for half an hour, then enema it with pig casings or sheep casings. Use cotton string to tie a knot at the appropriate length.

2. Hang it in a cool and ventilated place to dry the surface for about 4 hours, or one night. I made this sausage in the evening, and part of it was spicy sausage.

3. Take out the sausages that are air-dried on the surface and cook them.

4. Pour cold water into the pot and keep the heat low throughout! Be sure to keep the heat low to prevent the surface of the casings from exploding.

5. Remove the scum. Use chopsticks to hold it up to avoid burning it against the bottom of the pot.

6. Clean up the scum and cook for about 15 minutes. Keep using low heat until the sausage bulges and floats.

7. Take it out and cut it off from the knot. Any extra can be frozen and eaten as needed.

8. Put the upper and lower tubes into the oven at 200°C for 17 minutes. (I made an appointment to bake it by myself)