Ingredients
Pork 1500g
Pork Small Intestine 420g
Salt
Soy Sauce
Sugar about 30g
Power
Small amount of cornstarch
Small amount of white wine
Homemade Cantonese Sausage with Sausage Coatings Steps
< /p>1
Prepare the small intestine.
2
Clean it and pull off the white ointment-like stuff on the surface.
3
Clean the small intestine.
4
Pick up the small intestine inside the reverse out (operation of the small intestine one end of the faucet under the small water, open the other hand to pick up the small intestine the other end of the direction of the flow of water down, a moment will be reversed, it's very good operation).
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This is the reversed small intestine, you can see the color is different from the above front.
6
Next, scrape off the meat on the reversed side (put one end of the small intestine on the board and hold it down with your hand, and scrape it diagonally with a knife in your other hand). You can scrape a small piece first to see if the strength is suitable, in fact, this is not easy to scrape, I was never tried to scrape.
7
Scrape the irrigation water and then rinse well, and then squeeze out the water reserve.
8
Prepare the front leg meat.
9
Cleaned and cut into about the size of a soybean, and then chopped a few times on the good (personally I feel that cut too large particles of sausage out of the irrigation is not full, and not so good-looking).
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After the meat is cut up, add the right amount of salt, white wine (I use the two curves), soy sauce, sugar, cornstarch.
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Mix well.
12
Take a little seasoned meat steamed taste test (before doing not weigh), personal taste is different, taste a little can know which need to be added, lest out of taste, waste. Seasoned meat marinade two or three hours to half a day or so can be.
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Prepare all the materials (meat, sausage, rope, no special enema tool will be prepared a mineral water bottle, a needle).
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The bottle of mineral water is cut from the top about one-third of the way up to the top. Take a piece of gut, tie one end tightly with a string and slip the other end into the mouth of the bottle.
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Fill the noodle with meat and push it down slowly with chopsticks.
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When you're almost done, you can tie it with a string to make it easier to dry it and eat it (make sure to make some holes with a needle while squeezing it tightly before tying it so that it fills up and doesn't break easily).
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After filling, continue to tie more holes.
18
To the sun (personally I think it is best to sun Lamei about 3-10 degrees, there is a north wind blowing better, like Guangdong, although it is winter, but sometimes the temperature in the twenty degrees above. So I have to watch the weather forecast every time before I do Lap-mei, there is cold air to and is a sunny day to do. Sunshine a few days if suddenly the temperature becomes very high can be put directly back into the refrigerator to freeze, but do not take the bag to seal, so there will be water.
19
Two weeks in the sun are flowing oil, so you can. A moment to eat can not finish can be put in the refrigerator frozen, eat a few months is still possible, but not recommended to put too long.