Prepare ten catties of pork, and don't use pure lean meat, which is fat and thin alternately, and the ratio is 3 fat and 7 thin, so that the sausage made is better without dry wood.
Prepare 200 grams of rock sugar and grind them into powder to make rock sugar powder. If it's too much trouble, you can directly buy rock sugar powder or use white sugar, but rock sugar is better than white sugar.
Prepare100g salt. To make Sichuan sausages, some people may use120g salt or150g salt. When cooking Cantonese sausage, you don't need to put so much, as long as it tastes right. It is enough to put 100 gram of salt in 10 kilograms of meat, and the sugar content is more than the salt content.
Prepare180g high-alcohol liquor, and pay attention to the high degree to enhance fragrance, prevent corrosion and prolong the shelf life.
Prepare10g of chicken essence and10g of white pepper to increase the umami flavor and fragrance and make it more fragrant.
Matters needing attention in making sausage
1, cured pork is very important. Pork tastes better and sausage tastes better. When pickling, it can be stored in the refrigerator, and the pickling effect will be better. When filling sausages, there is no special enema device that can be replaced by funnel. Punch holes in the swollen place with a needle to make the meat firmer and the sausage more elastic to eat.
2. Drying sausages needs to be determined according to local time. The surface is dry, but it is still elastic when pinched by hand. Dried sausages can be directly packed into fresh-keeping bags for frozen storage. Sprinkle a little white wine when steaming to help remove the fishy smell.