Pork 10 kg soy sauce 200g salt 65g sugar 300g Fenjiu (Hongxing Erguotou) 250g.

Steps of Cantonese sausage

Step 1

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First of all, the ingredients, spiced powder and pepper powder are all my Sichuan-style spicy sausages, so I don't need to use this formula. Ignore it. Fenjiu can be used for high-alcohol liquor, and red heart Erguotou can be used as long as the temperature is above 50 degrees. Sausages made from Fenjiu will be more mellow, so light soy sauce is optional. This is my family's usual dish, and I use this.

Second step

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Clean the shell. I bought this salty casing. It is best to use sheep casing or pig casing for Cantonese sausage, whichever you like. For this kind of casing, you should open the mouth of the casing, put the casing under the faucet, pour water into the casing and wash it clean. Clean the water in the casing, soak it in high-alcohol liquor for about two hours, then rinse it, soak it in wine, and take it out directly when pouring.

Third step

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Then choose delicious meat. I bought the meat in front of the big fat pig, that is, the meat behind the front legs. Fat pork is thicker, and I don't want the thick layer of fat below. I only kicked the lean meat out. A pig has two pieces of meat. This part of the meat is tender and smooth, and it won't be chewy when fried at ordinary times. I bought this at 20 Jin. Bought and washed. Only after drying can you cut it. Meat cleaver

Fourth step

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Sharpen the knife before you cut the meat. When do you want to cut 10 Jin of meat? Cut large pieces of meat into large strips, cut into large pieces, and then change knives. This can cut the meat faster. The fat should be kicked out, diced separately, or chopped. Lean meat doesn't need to be cut into small pieces, just the same size as usual cooking. Cut all the spices and pour them in. Put on gloves and mix well.

Step five

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Then pour the sausage. When you pour it, you should pour it all before tying the thread. Instead of tying one section upside down, pour it upside down, stick a small hole on the surface with a toothpick and hang it to dry. Usually it can be done in about ten days. You'd better look at the weather forecast before making sausages. Don't do it on rainy days. If it rains, you can bask in the sun for a day or slowly with charcoal fire. Also, this is sausage.

Step 6

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Pass me a piece of bacon clay pot rice I made.