Method
The first method
Main ingredients: 2.5 kilograms of pig fat and lean meat, appropriate amount of pig small intestine, 1 kilogram of dry starch.
250g of seasoning sesame oil, 12g of salt, 120g of soy sauce, 75g of minced garlic and minced onion, 120g of rice vinegar, 12g of peppercorns, meat ingredients (cardamom, cloves, cinnamon, amomum villosum) , Angelica dahurica (10) grams, appropriate amount of food red
Method (1) Grate the pork into fine pieces, add various seasonings and mix well to make garlic filling.
(2) Boil the intestines with 870 grams of dry starch, and stir into a thick paste. Then pour all the thick paste and food color into the meat filling, and stir well to make the meat filling turn pink.
(3) Add rice vinegar and Sichuan peppercorns to the pig's small intestine, rub it repeatedly to remove the mucus on the intestine, wash it repeatedly with water, slowly pour the meat filling into the intestine through a funnel, and tie the two ends of the intestine together. Put them together in a pot of slightly boiling water for 30 minutes (no more than 100℃), take it out and let it cool, then slice it and eat it.
Features: It is rich in flavor, refreshing and not greasy. It is easy to store after smoking.
The second method
Ingredients: 10 pounds of pork, one bag of casings, 1 bag of red sausage seasoning, 100 grams of garlic, a little MSG, 150 grams of salt
1. 1.5 jins of pork fat and 8.5 jins of lean meat
2. Use a meat grinder to grind the meat into minced meat. 3. A bag of red sausage seasoning. 2 taels of fresh garlic, 8 taels of monosodium glutamate, 2.5-3.5 taels of refined salt
4. Dissolve the seasoning with a small amount of water and then mix it into the meat. Marinate in a dry place for 12-24 hours
5. Add an appropriate amount of water to the corn flour (no more than one pound), stir and mix into the marinated meat filling. Rinse the surface of 1 bag of casings with running water. salt, and then soak in warm water for 25 minutes.
6. Put the casing on the sausage casing, and immediately pour the meat filling into the casing without cutting it.
7. Immediately add water to the pot. Cook until the water temperature is about 92 degrees. Take out the entire sausage at about 83 degrees. Cook the intestines for about 20-30 minutes. Use a fine needle to deflate the intestines.
8. Twist directly into red intestines. Wrap a long and short string around a pole, rinse the coat with cold water, and hang it in a shaded place for 1-2 hours. There will be no water on the skin and it will be cool in 2 hours.