Before steaming, air-dried sausages can be soaked in hot water for a while, and then washed with warm water, which is beneficial to cleaning the dirt on the surface and slightly reducing the salty taste. In addition, the sausage itself has a salty taste. In the process of frying, you can add a little or no salt. Too much will aggravate the salty taste and affect the taste of sausage.
Soil methods for preserving sausages:
1. Put the dried sausage into a basin, pour in a proper amount of high-alcohol liquor (at least 50 degrees), and spread the liquor on the sausage by hand, which has the function of sterilization and disinfection.
2. Prepare a clean fresh-keeping box, put the sausage in the fresh-keeping box and seal it in a cool and ventilated place. There is no fresh-keeping box, you can use plastic wrap instead, just wrap it in several layers, and be sure to seal it. Another step before saving sausages is to put white wine on them. Liquor has the functions of sterilization and bacteriostasis, which can prevent bacteria from growing in a sealed environment, thus prolonging the shelf life. Moreover, liquor contains aromatic substances, which can make sausages taste more fragrant. This method is also suitable for preserving bacon.