I. Recipe: 90 kilograms of lean pork, 5 kilograms of sugar, 10 kilograms of fat pork, 3 kilograms of refined salt, 200 grams of monosodium glutamate (MSG), 750 grams of white wine, 150 grams of freshly grated ginger (or garlic puree).

Two, method

Dicing: the lean meat first smooth silk cut into slices, then cut into strips of meat, and finally cut into 0.5 centimeters of a small square dice.

Rinsing: lean meat diced with 1% concentration of salt water soaking, regular stirring, prompting the blood to accelerate the dissolution of water to reduce the oxidation of the finished product and color darkening. 2 hours later to remove the dirty brine, and then soak in brine for 6-8 hours, and finally rinsed, filtered dry. Fatty meat diced with boiling water immediately after washing with cool water to wipe dry.

Marinade: Wash the fat and lean meat diced mixed, connected to the proportion of the proportion of seasonings into the mix, marinate for about 8 hours. Turn up and down every 2 hours to make the seasoning uniform, marinate against high temperature, sunshine sprinkling, anti-fly and dust pollution.

Skin sausage: salt, dry sausage first soaked in warm water for about 15 minutes, softened and rinsed inside and outside, another soaked in water for spare, soak the water temperature should not be too high, so as not to affect the strength of the sausage. Sleeve the casing from one end on the funnel mouth (or skin sausage machine tube mouth), set to the end, let the air out, tie the knot, and then fill the meat into the diced meat while filling the diced meat from the mouth to release the casing, to be filled with the whole casing after tying the ports, and finally according to the length of about 15 centimeters wing knots, divided into small segments.

Air drying: filling and tying the sausage hanging in a ventilated place to make it air dry for about half a month, with a finger pinch test in order not to obvious deformation to the degree. Can not be exposed to the sun, otherwise the fat meat to set the oil flavor, lean meat color deepening.

Preservation: keep clean and not stained with dust, covered with a food bag, do not tie the bag hanging upside down, both dust and breathable will not grow mold. Food first steamed and cooled after slicing, delicious flavor.

Production: put all the ingredients into the meat above, wearing gloves, mixing vigorously and evenly, marinated for fifteen minutes, and then stirred by hand can be loaded with irrigation, the intestines at one end with a cotton rope tied up, put the wire loop on the other end, loaded with irrigation completed with a needle in the intestine above the tie (deflation), and finally loaded with irrigation with a rope into the length of the sausage that they like to hang up, put in the windy places blowing for five or six days! You can eat it, oh good smell.

Pork washed and drained, cut into small cubes of one centimeter square and spare. Pickled sausage clothes soaked in water for 10 minutes, and then repeatedly rubbed 3-4 times to wash off the surface of the salt, and finally replaced with water to soak spare;

Ginger washed and pressed with a garlic press to press out the ginger juice, will be the mineral water bottle along the mouth of the bottle side of the frying into a funnel shape;

Diced meat with white wine, salt, sugar, chili pepper, pepper and ginger juice, wearing disposable gloves and turning with your hands to make sure that it is evenly distributed, and then along the The same direction, until the meat began to stick out of the tendons;

Wash the sausage casing set in the mouth of the water bottle, tied with a line, or pinched directly with the hand, the other end of the sausage casing with a line tied tightly to seal, or directly knot;

Put the mixed meat mixture in the bottle, with chopsticks gently poked a few times, so that it fills the sausage casing until the sausage casing is filled with the meat mixture;

Perfused

Divide the sausage into 3-4 equal parts, tie them tightly with cotton thread, and then use a needle to make some small eyes on the sausage;

Hang the sausage in a cool place, out of direct sunlight, and allow it to dry out naturally, and smoke it with a pine branch, and then steam or cook it, or slice it and stir-fry it.

Garlic and cumin sausage

Prepare the ingredients for the sausage, including a bowl of lean meat stuffing, a few cloves of garlic, a good amount of black pepper, about 2 tsp of cumin, and a good amount of salt.

Crush the garlic, then put it in a large bowl with all the other ingredients, and add a little more cumin.

Stir all the ingredients together, and then, cover and marinate in the refrigerator for half an hour or so to taste.

Take the meat and roll it into equal sized strips (well, a little shorter and thicker than your little finger). I peeled the carrots, cut them into thick strips, and wrapped them in the meat, but you can omit the carrots if you don't like them.

Heat a skillet over medium-high heat and place the meat mixture one by one, keeping the heat on medium-high, not too high.

After frying for 1-2 minutes on one side, flip and fry for another 1-2 minutes, turn off the heat and remove from the pan.