Years ago, bacon was fragrant after the Spring Festival. After the Spring Festival, bacon is served with special ingredients in spring, and the taste of bamboo shoots, leeks and garlic seedlings is particularly fresh. I don't know where the smell of bacon comes from. Just by smelling it, you can realize the different understanding of bacon by local people. Sichuanese love bacon as much as Cantonese, Hunan and Fujian. Fresh pork, pepper powder, pepper powder, pepper powder, salt, white wine and Jiang Mo are put into the casing, so that the sausage can slowly transform into the spicy flavor of Sichuan sister.
Spicy Sichuan sausage, the taste of hemp is not obvious at first, but you can feel obvious hemp after eating it. It can be said that the more you eat, the stronger you get.
The local pigs in Bashu Plain and the fragrant garlic seedlings in West Sichuan Plain are cooked together, and the fragrance is overflowing and the color is red and green. There are many kinds of dishes cooked by the cooking method. Sichuan spicy sausage is used to make Sichuan-style pork sausage, which tastes more hemp, spicy and fragrant than Sichuan-style pork. Sichuan has a tradition of processing bacon for thousands of years. After numerous improvements and optimizations of the production technology, the traditional old flavor has not changed its attitude towards food.
To make Sichuan spicy sausage, we should choose local pigs in Bashu Plain instead of feed, and use the most common breeding methods. The pork is compact in meat quality, bright in color, moderate in fat and thin, and rich in flavor. Hand-cut pork into mung bean size, and knead it into ingredients by hand, so that the flavor of pepper powder, pepper powder, salt, white wine and Jiang Mo can penetrate into each piece of meat, and the taste is even.
Manually put the meat stuffing into the casing, and the sausage stuffing is even and moderately elastic. Air drying and cooling for 48 hours. Dry air should be placed in a ventilated and cool place, not exposed to the sun. After drying, add firewood and smoke slowly, blending in the thick bacon flavor. Authentic Sichuan old flavor, spicy and salty, natural color, deep yellow inside, mellow taste and long aftertaste.
Fried sausage with eggs
Ingredients: Sichuan pepperoni150g, green bamboo shoots150g, carrot 50g, auricularia auricula 30g, 2 eggs.
Seasoning: 5g of onion, 20g of ginger 10g, 20g of yellow wine, 5g of salt, 5g of soy sauce 10g, 5g of sugar, 5g of sesame oil and 30g of salad oil.
Exercise:
1, Sichuan spicy sausage on the steamer, steaming 15 minutes to cool, cut into thin and even oval slices.
2, green bamboo shoots peeled and washed, cut into diamond-shaped pieces. Wash carrots and cut them into diamond-shaped pieces. Soak the fungus, remove the roots and tear it into small pieces. Knock the eggs into the bowl and break them. Cut onion and ginger into powder.
3. Pour water into the pot to boil, and add green bamboo shoots, carrot slices and fungus slices until the water boils. Control water content by supercooling.
4. Pour salad oil into the pot and cook for 4 hours. Turn off the fire and pour in the eggs. Stir-fry quickly and plate.
5. Leave the oil at the bottom of the pot and heat it to 30% heat. Add minced onion and ginger and stir-fry until fragrant. Pour spicy sausage, boil yellow wine, soy sauce, salt and sugar, pour green bamboo shoots, eggs, carrot slices and auricularia auricula slices, stir well, pour sesame oil on the plate.
Spicy Sichuan sausage, the taste of hemp is not obvious at first, but you can feel obvious hemp after eating it. It can be said that the more you eat, the stronger you get.