Second, the method of making
Dicing: Slice the lean meat into pieces, then cut into strips, and finally cut into 0.5 cm cubes.
Drifting: the diced lean meat is soaked in 1% salt water, and stirred regularly to accelerate the dissolution of blood and reduce the oxidation of finished products and make the color darker. After 2 hours, the decontaminated salt water is removed, and then it is soaked in salt water for 6-8 hours. Finally, it is rinsed and filtered. Wash the diced fat with boiling water, then wash it with cold water and dry it immediately.
Pickling: Mix the washed fat and diced lean meat, add seasoning in proportion and mix well, and pickle for about 8 hours. Turn it up and down every 2 hours to make the seasoning uniform, and prevent high temperature, sunlight, flies and dust pollution during pickling.
Sausage: Soak the salt and dried sausage in warm water for about 15 minutes, rinse it inside and outside after softening, and soak it in clear water for later use. The water temperature should not be too high when soaking, so as not to affect the strength of sausage. Put the casing on the funnel mouth (or the pipe mouth of the leather sausage machine) from one end. When the casing is put on the end, let out the air and tie it, then pour the diced meat, and let out the casing from the mouth while filling the diced meat. When the whole casing is filled, tie the port, and finally knot the wings according to the length of 15 cm and divide it into small sections.
Air-drying: hang the stuffed sausage in a ventilated place to air-dry it for about half a month, and pinch it with your fingers to determine that it is not obviously deformed. Can't be exposed to the sun, otherwise the fat meat will become stale and the lean meat will become darker.
Preservation: keep it clean and free from dust, cover it with food bags, and do not hang upside down with the bag mouth down. It is dust-proof and breathable without mildew. When eating, steam it first, let it cool and then slice it. It tastes delicious.
Production: put all the ingredients on the meat, put on gloves, mix well, marinate for 15 minutes, then stir by hand to fill, tie one end of the intestine with cotton rope, put the wire ring on the other end, tie (deflate) the intestine with a needle after filling, and finally tie the filled sausage with rope to the length you like, hang it up and blow it in a windy place for five or six days to eat.
Wash the pork, drain the water, and cut it into cubes with a square of one centimeter for later use. Soak the pickled casing in clear water for 10 minute, then rub it repeatedly for 3-4 times, wash off the salt on the surface, and finally soak it in clear water for later use;
After washing ginger, squeeze out ginger juice with garlic press, and fry the mineral water bottle into a funnel along the bottle mouth;
Add white wine, salt, sugar, pepper noodles, pepper noodles and ginger juice into diced meat, put on disposable gloves, turn them evenly by hand, and then whip them in the same direction until the meat begins to stick to tendons;
The was casing is cover on that bottle mouth, tied tightly with thread, or directly pinched by hand, and the other end of the casing is tightly seal with thread, or directly knotted;
Put the mixed meat stuffing in the bottle, poke it gently with chopsticks a few times, and fill it into the casing until the casing is filled with meat stuffing;
Divide the filled sausage into 3-4 portions evenly, tie it tightly with cotton thread, and then stick some small holes in the sausage with a needle;
Hang the prepared sausage in the shade, avoid direct sunlight, let it dry naturally, smoke it with pine and cypress branches, then steam or cook it, or slice it and stir-fry it.
Garlic cumin sausage
Prepare materials, a bowl of lean meat stuffing, a few cloves of garlic, an appropriate amount of black pepper, about 2 tablespoons of cumin powder, and an appropriate amount of salt.
Chop the garlic into pieces, and then, together with all other ingredients, put it in a big bowl, and add a little more cumin powder.
Stir all the ingredients evenly, then cover them and marinate them in the refrigerator for more than half an hour.
Rub the prepared meat into small strips of equal size (well, the size is a little shorter and thicker than the little finger). In order to eat some carrots by the way, I peeled them, cut them into thick strips and wrapped them in meat. If I really don't like them, I can omit them.
Heat the frying pan with medium-high fire, put the minced meat in one by one, and keep using medium-high fire, not too much fire.
Fry one side for1-2 minutes, then turn over and fry for1-2 minutes, then turn off the fire and take out the pan.