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Raw materials: pig small intestine 1 kg, pig hind leg meat1kg.

Sichuan sausage seasoning: salt 1 00g, sugar 80g, chicken essence 40g, high-alcohol liquor 5-6 tablespoons (porcelain spoons), Wang Shouyi spicy powder 1 bag, Wang Shouyi shisanxiang 1 bag, Wang Shouyi spiced powder1bag, salad oil/kloc.

Cantonese sausage seasoning: salt 100g, sugar120g, chicken essence 40g, high-alcohol liquor10 soup spoon (porcelain spoon).

Practice:

The first trick: scrape out the casing 1, peel off the fat on the front of the small intestine, wash it with flour, then turn the small intestine over, rub it with flour and wash it. This process has to be repeated twice.

2. Prepare to scrape casing. Prepare a small cutting board and put it obliquely in the pool, so that the scraped fat will not be everywhere; Tools-chopsticks, it is best to have a clear water chestnut at the end of chopsticks, which is convenient for scraping. The water in the tap should be kept small, so that sticky fat can be washed off at any time when scraping. Look at the picture, this is the casing being scraped, the red one is fat, and this casing needs to be scraped off.

Tips:

Pay attention to moderate force when scraping casing. If it is not enough, the fat can't be scraped clean; If you push too hard, the casing will be scratched again. Try a few more times, and it's easy to master the degree.

The second measure: soaking to remove odor

After the casing is scraped out, it should be washed well. Wash it with a little white vinegar first, then rinse it with clear water; Wash it with a little white wine again, rinse it with clear water, then wash it with alkali again, rinse it with clear water. Finally, turn over, pour in water and check whether the casing is damaged. If not, soak in light salt water for one night to enhance the elasticity of the casing.

Tips:

It is very easy to turn the casing over. Turn on the tap water, then turn the casing head over first, pour the water in, and the casing slips out smoothly, and the turning is successful.