The recipe for Sichuan Shijin Spicy Sausage is pork, pig intestines, chili noodles, pepper noodles, salt, white wine, sugar, and MSG.

Sausage is a traditional food in my country. There are many types of sausages in life. They are mainly divided into Sichuan-style sausages and Cantonese-style sausages. The biggest difference between these two types of sausages is that Sichuan-style sausages are spicy. , while Cantonese sausage is sweet, and the ingredients for making the two are also different.

Five spice powder, pepper, etc. are added according to the proportion and personal taste. Sichuan Spicy Sausage is a famous traditional dish in Sichuan. Sichuan spicy sausage can be eaten steamed, boiled, sliced ??and stir-fried. The prepared sausages are hung in a cool place away from direct sunlight, allowed to dry naturally, smoked with pine and cypress branches, and then steamed or cooked, or sliced ??and stir-fried.

Characteristics of spicy sausage

Wash the pork, drain it, and cut it into 1 cm square cubes for later use. Soak the pickled casings in water for 10 minutes, then rub it repeatedly 3-4 times to wash off the salt on the surface. Finally, soak it in water and set aside. Wash the ginger and use a garlic press to squeeze out the ginger juice. Fry the mineral water bottle along the mouth of the bottle. Into funnel shape. When making Sichuan Spicy Sausage, after the sausage is filled.

Add white wine, salt, sugar, chili powder, Sichuan peppercorn powder, and ginger juice to the diced meat. Wear disposable gloves and turn it evenly with your hands. Put the washed casing on the mouth of the water bottle and tie it tightly with a thread, or pinch it tightly with your hands. The other end of the casing is tied tightly with a thread or knotted directly. It can be made into sausage and potato stewed rice, sausage fried rice, green pepper fried sausage, etc.