Stewed Rice with Cured Meat

Ingredients

Shiitake mushrooms, bacon, sausage, shallots, rice, light soy sauce, salt

Method

1. Wash the mushrooms and soak them in advance. Do not pour the water for soaking the mushrooms.

2. Prepare bacon, sausage and shallots.

3. Cut all ingredients into small cubes.

4. Heat the oil in the pan and sauté the shallots until fragrant.

5. Stir-fry the sausage and bacon to release the oil.

6. Add the mushrooms to the pan and stir-fry for one minute, then turn off the heat.

7. Wash the rice and put it into the electric pressure cooker.

8. Add the water used to soak the mushrooms.

9. Add the fried ingredients to the pot.

10. Add appropriate amount of salt and light soy sauce, then add water as appropriate, mix well, and press the cooking button to cook.

Instructions for making sausage

Ingredients: Pork (skinless buttocks), pig intestines. Salt, monosodium glutamate, Sichuan peppercorns, pepper noodles, chili noodles, white wine, sugar.

Production process:

1: Wash the skinless pork with warm water, drain the water on the surface of the meat, separate the fat and lean meat, and change them into 1CM diced meat. Put them into different porcelain pots respectively.

2: Add salt, monosodium glutamate, Sichuan peppercorns, pepper noodles, chili noodles, white wine, sugar and other seasonings according to personal taste, stir evenly, cover and marinate for 8-10 hours. Because Lean meat is easy to taste, while fatty meat is greasy. Fatty meat is often marinated for 1-2 hours first.

3: During the pickling process, we can make casings. Wash the small intestine with warm water and a small amount of salt or alkali. However, it is not advisable to add too much salt and alkali, which will make the small intestine brittle. It is easy to damage when we scrape the intestines. After cleaning, put the small intestine on a flat and hard place, use a stainless steel ruler or a table knife to scrape the small intestine from top to bottom with even force, until it seems to be transparent. At the beginning Rinse the inside and outside with water, rinse the back fence water, and the casings are ready.

4: Mix the marinated fat and lean meat evenly, cover the funnel with one end of the casing, and pour the mixed meat into the casing. After filling the whole piece, first use a string to tie the bottom of the casing. Tie the ends tightly, and then knead the intestines with your hands to make the canned intestines uniform in thickness. Remember not to fill the intestines too full, as this will cause damage during the drying process, and do not make them too loose or leave air until the sausages are formed. It doesn't look good when it's done. Tie the filled intestines into small sections every 10--20CM with a string. Use a needle to make a small hole at the bottom of each section to keep out the excess water and air, and then take it out. Expose in a sunny place for 3-4 days, then hang to a ventilated high place, usually under the eaves to air-dry. It usually takes about 15 days, then the sausage is successfully made!

Characteristics of Sichuan sausage : Spicy taste, red and oily color on the outside, red and white after cutting, you can imagine the "spicy aroma" just by looking at it. How to eat Sichuan sausage: 1: The smartest way to eat it: After cooking the sausage, grab it and eat it. Most people like it. It can also be cut into slices, which is a good dish for entertaining guests with wine. 2: Yes Stir-fried with various vegetables, the taste is extraordinary. 3: It can be used for barbecue or hot pot, another kind of enjoyment. 4: For people who are busy with time, sausage fried rice and sausage instant noodles are good choices. Warm tips: 1 : When processing raw sausage, soak it in hot water, and then wash it with warm water. 2: The sausage itself has a salty taste. When cooking, you should add salt appropriately according to your personal taste.