Production process:
1, first of all, go to the market to select a fresh pork, or plum blossom meat and pork thighs, weight control in 10 pounds or so, fat and lean ratio to: 3 points of fat, 7 points of lean is the most suitable, it will be cleaned, and then they will be changed into a knife cut into small dices, loaded into a pot standby, the state of the picture above can be shown.
2, then, in the basin put 250 grams of salt (to 10 pounds of meat prevail), 200 grams of sugar, 50 grams of five-spice powder, 30 grams of pepper seeds (some people also like to choose the black bean sauce), and then add an appropriate amount of old soy sauce, and finally, and then poured into the 1 tablespoon of high white wine, they are fully mixed well and set aside to marinate for 2 hours or more.
3, then, will buy back the sausage into the water to clean, re-exchange 1-2 times after the water, and then put them into cold water to soak for half an hour, the first to find a piece of cotton rope to one end of the tie, the other end, set into the head of the enema device, all set up, you can start the enema.
4, intestines well, and then they will be rubbed from head to tail smooth, so that the meat will be distributed more evenly, and then use cotton thread to tie them up (each 20 centimeters on a tie), all done, and then hang them them in a sunny place to dry, after 4-5 days or so, even if it's done.
5, air-dried sausage production drying end, they will be put into the water on the steam steamer, cover the lid, the whole process of opening the fire steam 10-20 minutes can be eaten, characterized by: spicy flavor, long put not bad, unique flavor, New Year's Eve festivals, but also a gift to friends and relatives of the good gifts.
Warm tips:
1, everyone in the drying of air-dried sausage, the night be sure to take them back, the sun rises during the day, and then hang them out again, because they are very afraid of rain and dew.
2, in addition, all kinds of spices must be measured accurately, and then add them to the meat cut in advance, control the salty and light is also very important.
3, then, outside the buy back of the pig intestines, be sure to put them into cold water to soak, and fully washed, and then prepared for the work of the enema.