Ingredients?
10 kilograms of pork
50g Shiyitang seasoning
3 taels of Qujiu liquor
Fu 30g milk
350g sugar
150g MSG
70g salt
1 pack of sheep casings
Damn it Taste: How to make Harbin air-dried sausage?
Harbin air-dried sausage is an irresistible delicacy for me. In order to use pure and clean ingredients, I make some myself every year and give it to my friends, even those who don’t like meat. The children will enjoy it.
Buy ten pounds of meat at the vegetable market. The ratio of fat to lean is 2:8, or 1:9, according to your own preference. Then ask them to help cut it into long and thin strips, about 5mm*5mm. Thick and fine, take it back, wash it, and control the moisture.
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Put the seasoning, sugar, salt, monosodium glutamate, koji wine, and fermented bean curd juice in proportion, and stir well . The seasonings are from Shiyitang, which is sold in a certain treasure. The qujiu is a liquor named so-and-so Daqu, and any brand is acceptable.
The ingredients are matched according to the ratio of ten pounds of meat. It should be noted that this ratio has the best taste and children love to eat it, so the MSG is changed to 100g. The taste is slightly worse, but it feels healthier
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Divide the meat into three parts, pour one-third of the seasoning into the meat and stir thoroughly until the shredded meat is evenly coated with the seasoning, then add another portion of the meat and pour the seasoning Stir until all the meat and seasonings are evenly mixed
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Cover the meat with plastic wrap and marinate in the refrigerator or a low temperature place for 4 to 5 hours< /p>
Use an enema machine to enema one by one. After filling, hang it in a cool place to dry. Remember to turn the intestines every day and dry them inside and out. It will be ready in about 6 to 7 days in winter
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Prick the hole with a toothpick, then steam it in the pot, steam it for 30 minutes after boiling the pot~
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