When winter comes, the bacon smells fragrant. After the light snow every year, the family begins to prepare sausages. From purchasing peppers, peppers and peppers, crystal sugar, etc., and then taking time to cut peppers, stir-fry peppers, and stir-fry Chili noodles, it will take my mother a day to make spices. However, during that time, the house was really full of fragrance, so I knew I was going to make bacon, and I was very much looking forward to it. Because when I was a child, I was most looking forward to making sausages, especially when I couldn't finish filling sausages, so I could wear pieces of meat with wire and bake them on fire, which was fragrant and satisfying. Do you have such a wonderful childhood memory?
Nowadays, in this era of advanced machines, many people have given up the inheritance of handwork, but my family has always been pious about the fun brought by handwork, as well as the taste of sausages, which are mellow and delicious. Doing it yourself is cleaner and more hygienic. Although I am a little tired, I feel particularly satisfied and fulfilled, and I am trusted and recognized by my friends. It is worthwhile to be tired.
The video practice shared the day before yesterday, some netizens said that the formula ratio was too fast to see at all. Then share it again today. This recipe is still commonly used at home. After decades of use, only five seasonings are used, and the prepared sausage is spicy and delicious. Friends who like to eat spicy sausages and do it themselves can make them together.
Because many people don't do heavy work now, the taste is relatively light, so the use of salt has decreased. Some people say that the amount of pepper in my family is not enough. In fact, when the pepper is very good and hemp, the reduction will not affect the taste, unless you want to eat that kind of hemp, and you will feel the feeling of pepper in one bite, then you can increase it. I like fine Chili powder, which looks good when colored, and it won't have the rough taste of Chili slices. The formula and practice are for reference only, thank you!
Emei Mountain is humid, and we often can't see the sun. It is gray all winter. All sausages will be put on the kang for smoking after 4-5 days, which will make them more fragrant and easier to preserve. If it is windy, it can be dried directly, as long as it is rain-proof, rat-proof and theft-proof. This year, the price of meat is still not cheap. I haven't made sausages for two years. I have to eat it today no matter how difficult it is. While the winter solstice is coming, hurry to buy meat.
Sichuan style spicy sausage
The required materials: foreleg pork 10 kg, salt 226 RMB, crystal sugar 226 RMB, pepper 5 RMB, chili powder 2-3 RMB, pepper powder 5 RMB, high-alcohol liquor 1 2 RMB, chicken essence and monosodium glutamate 1 2 RMB (my family didn't add them because my mother didn't eat them), and pig small intestine 6-0 RMB.
Practice:
Go to the meat stall early in the morning to buy meat. At this time, the meat is very fresh and clean. Generally, it is bought in chunks, so that the boss can remove the pigskin and then take it home to scrub the pork with a hot towel.
Some netizens asked: Why not clean it? The older generation said that the washed meat will have a lot of water. The freshly processed pork is very clean and can be used by simply wiping the surface. The sausage will not drip. If the meat you buy is not warm, washing is ok.