material

200g of salted salmon, 300g of ground meat, 0g of garlic 1 0g, 0g of onion 1 0g, casing 1 slice, salt 1 spoon, sugar1spoon, and kaoliang spirit1spoon.

working methods

65438+

2. Slice the onion; Mash garlic and cut it into minced garlic.

3. Put the minced salmon with the method of 1 into a container with moderate size, add the materials and all seasonings with the method of 2, and stir well.

4. Practice 3: Stir the prepared stuffing until it is sticky, cover it and put it in the refrigerator for about 30 minutes, and keep the material fresh and pickled until it tastes good, and make it into stuffing for later use.

5. Soak the casing in cold water for 30 minutes to soften the casing and remove the salt contained in it.

6. Take out the casing of method 5, drain it by hand from top to bottom, and then put a paper towel to absorb the excess water.

7. Place the sleeve opening of Method 6 on the funnel. Fill the stuffing of method 4 with chopsticks and push it down with your hands. Repeat this action until the materials are used up.

8. Practice 7 Take the average length of each filled sausage, leave a gap of about 5- 10 cm between sausages and tie a knot, and tie a knot at the head end to prevent the meat from being exposed.

9. Hang the sausage of method 8 in a ventilated place and air dry for about 2 hours to remove the moisture on the sausage surface.