Materials:
1.500g lean meat
2. Pig intestines
3. Appropriate amount of salt, cooking wine, ginger slices, onion segments and seasonings.
Exercise:
1. Cut the lean meat into dices, add appropriate amount of salt, cooking wine, ginger slices and onion segments, and marinate for about 30 minutes. Then the marinated lean meat is beaten into fine meat with a cooking machine.
2. Cut open the pig intestines, wash them and scald them with boiling water for about 5 minutes.
3. Take out the pig intestines, and fill the minced meat into the pig intestines, a little at a time, and slowly fill the pig intestines, being careful not to fill them too full, otherwise they will be easily broken.
4. Put the filled sausage into the pot and add water to cook.
Finally, take out the cooked sausage, cut it into pieces with a knife, and stir-fry it with a proper amount of seasoning to eat.
Tips:
1. In the process of curing meat, you can add some auxiliary materials, such as soy sauce and pepper, to increase the flavor.
2. When scalding fat sausage, you should control the time. Scalding for too long will harden the fat sausage and affect the taste.
3. When filling sausage, you can't fill the pig intestines too tightly, otherwise it will break easily.