Du Xiang, also known as Du Fen, takes 80% pork and 20% mung bean powder as the main raw materials, with spices such as Amomum villosum, Zanthoxylum bungeanum and sesame oil.
5000 grams of pork, 75 grams of pepper noodles, 0/25 grams of salt/kloc-,50 grams of white wine, 50 grams of spiced powder and a small amount of pepper.
Chicken essence, a small amount of clean cotton thread or thin rope to make casing.
Specific steps:
1. Cut pork (the ratio of fat to thin is 3: 7) into strips. Meat treaty 1 cm wide and 3 cm long.
2. Put all seasonings into the sliced meat strips, mix well and marinate for 12-24 hours.
3. Wash the bought casing. The shell is not easy to clean. It will be better to add baking soda when cleaning, and dry the washed casing for later use.
4. If there is a special tool for filling sausages, it is best. If not, find a bottle of Coca-Cola and cut it from 1/3. The upper part of the bottle can be used as a tool for filling sausages.
After the meat is marinated, you can start filling sausages. Put one end of the casing on the bottle mouth of the homemade coke bottle, and tie the other end tightly to prevent the stuffed meat from leaking out.
Then pour the marinated meat into the casing piece by piece from the coke bottle, and the meat poured into the casing should be washed down by hand to make it full of casing. This process is troublesome, and it will be easier if there are tools for filling sausages.
When the casing is almost full, push the meat strips into the casing with chopsticks to ensure that the casing is full up and down. Finally, tie the casing tightly and seal it.
6. After the whole sausage is filled, punch some small holes on the surface of the sausage with a toothpick to facilitate ventilation, and then segment it with a thread, about 15 cm long. Tie each section tightly with thread, so be sure to tie it tightly, otherwise the sausage will easily fall apart when cooking.
7. Even if the sausage is basically finished, put it in a cool and ventilated place to dry, and you can eat it in a week. If the sausage is dried outdoors, it must be taken back indoors at night to prevent the dew from wetting the sausage.
When eating, take a proper amount of sausage, slice it in water, or fry it.
If possible, sausages smoked with cypress branches will taste better.
Specifically, after the sausage is air-dried for 3-5 days, the sausage is hung in a sealed container (such as a big iron bucket), a fire is made under the bucket, and cypress branches and leaves (you can also put some dried orange peels at the bottom of the bucket, and the heated cypress branches smoke.
Sausage with cypress branches can be smoked for a day. Smoked sausages or bacon will be especially fragrant. You can dry it, let the fireworks disperse a little, and you can eat it.
1. It is best to make sausages with a ratio of fat to thin of 3: 7. The proportion of fat and thin can be adjusted according to your own preferences, but not too thin. If it is too fine, the sausage will taste more firewood.
2. Dry sausage can be kept in a cool and ventilated place for a winter. After the weather gets warmer, the leftover sausages can be frozen in the freezer of the refrigerator to prevent deterioration.
You can also dry the sausage and put it in the refrigerator to prevent it from drying for too long and the taste is not moist.
You can pour the sausage as I say, or you can take the marinated meat and washed casing to a special place to pour the sausage and find someone to pour it, which will save a lot of trouble.
4. Sausage production is suitable for wet and cool places such as Sichuan. The climate in the north is too cold outdoors and too hot indoors, which is not suitable for making sausages.