Accessories: corn starch 320 grams, 120 grams of sugar, 80 grams of southern milk juice, 60 grams of honey, 60 grams of refined salt, 20 grams of five-spice powder, 20 grams of chicken essence, 20 grams of white pepper, pure water.
Specific processing and production methods:
1, three fat seven lean pork 4000 grams with a meat grinder into a fine meat mixture, standby.
2, 1000 grams of lean meat, and into the refrigerator to freeze a little 15-20 minutes, the purpose of doing so is easier to cut molding. Chop the frozen meat into uniformly sized cubes, and set aside.
3, the ingredients: corn starch 320 grams, 120 grams of sugar, 80 grams of milk juice, 60 grams of honey, 60 grams of refined salt, 20 grams of five-spice powder, 20 grams of chicken 20 grams, 20 grams of white pepper into the basin, first add 1000 grams of pure water, mix well, and then put the meat mixture of 4000 grams of meat 1000 grams of diced meat, stirring in the direction of the power of the water is not enough to add, add less! Do not add too much, to be able to fully integrate the starch and meat mixture on the strong.
4, will be mixed well meat mixture static marinade 1 hour, standby. If the weather is hot, cover with plastic wrap and refrigerate.
5. Put the marinated meat stuffing into the soaked intestine with enema, and then tie it with cotton thread every 3-4cm, and set aside.
6. Put the enema into boiling water and simmer it for 30 minutes.
7. Hang up the cooked sausage to dry the water on the surface and set aside.
8: Put the dried sausages into the oven and bake at 100° for 60 minutes.