Preparation materials:
500g of tenderloin (including 3 portions of fat meat), salt 10g, honey 15g, 2g of black pepper, 30g of starch, 35g of water, 20g of soy sauce, appropriate amount of Jiang Mo (if you don't like ginger, you may not add it), 2g of red rice flour (if you don't need to add it), cooking wine or liquor 10.
Production method:
1, wash the meat and cut into pieces, and shake out all the holes in the cooking machine. Pour all the salt, honey, black pepper, soy sauce, Jiang Mo, red rice flour and cooking wine into the meat stuffing and stir clockwise. You can stir it for a while, and it will taste better.
2. Pour the water starch into the meat stuffing for three times and stir it clockwise. This step must be stirred for a period of time to ensure that the meat and starch are fully integrated. Then cover the stirred meat stuffing with plastic wrap and put it in the refrigerator for 2~3 hours, which can also make it taste better.
3. In the meantime, clean the casing and soak it for 30 minutes (don't squeeze water out of the soaked casing), then take out the chilled meat stuffing and put it on the sausage mouth in the cooking machine. Shake out a little meat stuffing before the sausage mouth (so that the casing can be put on).
4. Next, just put the meat stuffing into the cooking machine and shake it, and put all the meat stuffing into the casing to make a crispy sausage.
5. Tie the shaken sausage into sections according to your own preferences and put it in a cool and ventilated place to dry the skin slightly (put it under a fan or in an air-conditioned room in summer, otherwise it will stink).
6. Put the air-dried sausage in cold water in the pot and cook slowly on low heat. Be careful not to cover it. When all the sausages float, it means they are cooked, so that the cooked sausages can be fried directly or baked in the oven. It tastes absolutely great!