Preparation materials: 5kg of meat, (23g of salt, 30g of monosodium glutamate, 75g of sugar, 75g of soy sauce175g, 75g of white wine, 23g of thirteen spices) and casing.
Step 1, prepare materials.
Step 2: After pouring in the ingredients, grab the meat evenly and marinate it for 1 hour, then you can start filling the sausage.
Step 3, the casing should be watered before filling the meat, so that there are no bubbles when filling, and one end of the casing is knotted.
Step 4, put the other end on the funnel made of mineral water bottle.
Step 5: Hold it tightly with your hands, and you can start the enema. Use chopsticks to go down, and it is easy to pour it in.
Step 6, use your hand to follow it, which is faster.
Step 7, finally sealing, and sealing firmly.
Step 8: Cut several sections, wrap them around, knot them, and divide them into several small equal parts.
Step 9, the last step, use a needle to stick a few small holes in each sausage to dissipate gas. This has the effect that after the sausage is dry, the meat will not come loose when it is cut, because gas will enter when it is poured by hand.
Step 10, finished product, red is more lean meat, white is more fat.