Main ingredients: pig's toe: 10 kg (fat-thin ratio 2: 8) casing: 10 root salt: 3 two sugars: 3 two cooked pepper powder: a handful of fennel: a handful of auxiliary materials cumin: half a handful of white wine (56 degrees Erguotou is the most fragrant): 1 two halves of soy sauce (for coloring).

Specific steps of air-dried sausage with authentic Shandong taste

Step 1 1. Wash the casing and soak it. Step 2. Cut the meat into small pieces. The fat can be cut a little thinner. I like to chop the fat. Step 3. Put all the seasonings into the meat and mix well. Step 4. Put the mixed meat into the casing with a funnel. Step 5. After installation, tie it tightly in sections, hang it in a ventilated place, and air it for 7 to 10 days. Step 6. Steam the dried sausage in a pot, and steam for 40 minutes on medium heat after the water is boiled. Step 7. Let it cool, then slice it and eat it. Cooking skills 1, casing must be washed with running water. 2. If there is no funnel, you can make one with a mineral water bottle. 3, the taste is heavier, the seasoning can be reduced appropriately, and the storage time will be shorter if the salt is less. 4, suitable for cold weather, otherwise it will be broken before drying.