Many regions in China have a tradition of making Chinese sausage, but the most famous ones are Canton sausage, Sichuan sausage and Tujia sausage. Each of these three types of sausage has its own flavor and characteristics.

Sichuan sausage how to eat delicious?

The sausage can be boiled or steamed, then sliced and eaten, making it an excellent wine dish. The difference between Sichuan sausage and Cantonese sausage is that chili powder and pepper are added to the production of Sichuan sausage, and Sichuan sausage is hung outside in a dry, cool and ventilated place to dry naturally rather than baking, usually air-dried for about 15 days before consumption. Because it is naturally dried, it looks black and red on the outside, and the spicy flavor of the sausage is added with chili peppers.

Sichuan sausage fried what dishes are delicious

1, the traditional is steamed, boiled. That is, the water boils and put on the sausage, steamed or boiled for 20 minutes. Directly sliced and eaten.

2, sliced fried vegetables. You can fry garlic table, green garlic, green beans, chili. Mushrooms ...... do not put salt in the, haha sausage is salty

3, bacon practices can be more, in general, should be to oil, dry, burnt (can not be too burnt, just burnt or immediately to be burnt can be) the direction of the frying; must not put water, soy sauce, gravy powder, vinegar, and other liquid seasoning, seasoning is generally only salt can be put, and the salt can also be less, because of the bacon itself. to be less, because bacon itself has salt

Sichuan spicy sausage practice

(a) with good pork foreleg (fat and lean ratio of 3:7)

(b) will be peeled pork with water to wash, will be the surface of the meat of the water LiDan, the fat and lean meat separate, respectively, changed into 1 cm of meat

(c) in a large pot

(d) sausage seasoning pouring into the meat into the pot

(e) according to personal taste into the pepper, a little chili, white wine (if not add sausage seasoning, you need to add their own salt)

(f) with hands mix well, cover and marinate for about 12 hours

(g) in the process of marinating, we can do the intestinal clothing. The pig intestines with warm water to wash, rinse clean hedge water, so that the sausage is ready

(viii) with one end of the intestines set funnel, the cured meat into the intestinal coating, filled with the whole after the first use of a thin rope will be the bottom end of the intestinal coating tied tightly, and then kneaded the intestinal body by hand, so that canned intestinal body of uniform thickness

(ix) and so on the whole sausage after the filling, use a toothpick in the surface of the sausage to tie some small hole, to facilitate ventilation, then use a toothpick in the surface of the sausage, the sausage body of the sausage, and then the sausage body of the sausage. to facilitate ventilation, and then use the line to segment it, about 15 cm a section, between each section with a line tightly, be sure to tie ah, or cook the sausage is easy to loose

(10) after taking out in the sunny place in the sun for 3 days, in the hanging to ventilate the high place. Generally the eaves of the air dry. Generally need about 15 days, so that sausage is made successfully! If you have the conditions, with cypress branches will be smoked sausage flavor will be better.

Laosai identification of good and bad

a, view. White oil sausage fat was milky white, lean meat bright red, red and white, glossy, saucy sausage fat was saucy yellow, lean meat brown or brown, glossy, sausage body are closing natural, natural wrinkles.

Two, press. Hard with soft, elastic, slightly oily surface, section of the organization is tight, muscle fibers are clear, fat was square grain.

Three, smell. Wax fragrance, meat aroma, wine flavor mellow.

Four, steaming. Steam with water into the rice or wash and steam with a dish of water can be steamed, steamed, shrinking intestines due to attract water and become round and full, dark red color, and exudes attractive meat and waxy flavor.

Fifth, taste. You can taste the whole section or slice, the taste of salty and sweet, fresh and delicious, wax fragrance, meat aroma is rich, food is not greasy, leaving a fragrance between the teeth. Autumn and winter, the wax fragrance is more dense, usually poor quality bologna lean meat texture sticky, chewing lack of muscle fiber quality, fat meat lack of hardness and crisp characteristics.