2. The red sausage material after melting water directly into the meat filling, want to increase the elasticity, you can add starch.
3. Mince the garlic into garlic paste, mixed into the meat mixture, add the right amount of salt, marinate overnight can be flavored.
4. Choose a natural sausage lining, use an enema to pour the meat mixture directly into the lining, and tie a knot every time you pass a section.
5. Use a toothpick to poke some holes in the surface of the sausage casings to vent the air and prevent explosions.
6. Put the red sausage into a pot of boiling water, cook it, then pull it out and let it cool.
7. In the pot lined with a layer of tin foil, sprinkled with dried rice, sesame leaves, cinnamon and other spices, then sprinkled with a layer of sugar, and finally put on the grate.
8. Put the garlic red sausage directly on the grate, turn on the high heat, and when the smoke comes out choose to reduce the heat to low, smoked for about 30 minutes can be.
9. And then smoked when you can choose to turn a side, which can ensure that the garlic sausage smoked evenly.
Do you want to eat it cold
1. Steam the garlic sausage for 30 minutes and let it cool down after it comes out of the steamer.
2. Cut the cooled sausage into slices, ginger, garlic, green onion, cilantro all chopped. Put soy sauce, some vinegar. After adding the garlic and ginger, stir it all over.
3. Add chopped chili, oil chili, mix well and then add the cilantro and chopped scallions in it, mix well and you can eat.