Main ingredient: 3200g of pork front shoulder
Accessories: 80g of sugar, 40g of salt, 30g of monosodium glutamate (MSG), 80g of white wine, 50g of ginger juice, 18g of red currant powder
1, salted goat intestines in advance, washed with water a few times to soak for 1 hour standby
2, fresh ginger cut into granules and pureed with the food processor
3, and then gauze will be juices
4, 80 grams of sugar, 30 grams of monosodium glutamate (MSG), 40 grams of salt, 80 grams of white wine, 50 grams of ginger juice, 18 grams of red wine
5, wash and control the water of the meat, cut into 0.5cm thick, 3cm long strips in a stainless steel pot
6, all the ingredients all in
7, wearing disposable gloves, up and down, mixing evenly and let it stand for an hour
7, wearing disposable gloves, up and down, mixing evenly and letting it stand for an hour
8, the meat is not a good choice.
8, take a little of the meat mixture put in the frying pan fried taste, salty and light if not appropriate can be adjusted at this time
9, the casing on the enema, tied in a knot on the head
10, put the meat in the enema machine on the machine, the meat will be slowly squeezed out
11, after the enema of a whole knot sealing, and then repeat the above actions Until all finished
12, every 10 centimeters or so with a thin rope to tie a knot, the sausage will be divided into segments
13, and then in the intestinal coating with a toothpick holes to help exhaust
14, the sausage will be hung in the shade to air-dry, the middle of the distance between the do not stack together, about 7 days or so, feel the skin is dry, press there is still elasticity of the sausage is basically drying < /p>
15, the sausage will be dried
15, the sausage will be dried
15, the sausage will be dried. /p>
15, take down with scissors cut open the refrigerator freezer to save
16, eat, the sausage will be washed, into the steamer pot on high heat and steam for 20 minutes
17, out of the pot put in a container to dry and cool in order to save.
18, finished slices