1) Prepare materials, a bowl of lean meat stuffing, several cloves of garlic, appropriate amount of black pepper, about 2 teaspoons of cumin powder, and appropriate amount of salt.
2) Cut the garlic into sections, then put it in a large bowl with all other ingredients, and add a little cumin powder.
3) Stir all the materials evenly, then cover them and put them in the refrigerator for more than half an hour.
4) Rub the prepared meat stuffing into small strips of equal size (well, the size is slightly shorter and thicker than the little finger). In order to eat some carrots by the way, I peeled them, cut them into thick strips and wrapped them in meat. If I really don't like them, I can omit them.
5) Heat the wok with medium-high fire, put the minced meat in one by one, and keep it on medium-high fire, not too big.
6) After frying for 1-2 minutes, turn over and fry for 1-2 minutes, then turn off the fire and take out the pan. (Note: 1) As for minced meat, I used minced turkey or minced lean pork. Chopped fat meat is not recommended. Hehe, let's eat less fat. 2) If you don't like minced garlic, I suggest mashing it into minced garlic and mixing it with minced meat. I'm really lazy. I can just cut carrots. Of course, it will be more like a sausage without any vegetables. I just want some carrots. 4) As for firepower, don't be too big, it's easy to blow outside and unfamiliar inside. But don't fry for too long. It took too long to fry, and all the juice in the meat was fried. If it is dry, it tastes bad. This time should be adjusted according to the size of your own cooking. Anyway, just cook it as soon as you cook it.
New formula of Rugao sausage
Each root is about 7 inches long, the net weight of raw materials is 9 Liang, and after drying, it is about 6 Liang. Its method is: cut the lean meat and fat meat of the front sandwich and hind legs into small squares, put them in a wooden basin or earthen basin, and mix them with washing water and salt water. After mixing, let stand for 30 minutes. In this way, slowly immerse the washed and salted water into the meat, then add sugar, soy sauce and wine and mix well. After stirring, pour the meat into the casing, poke the air in the intestine with a needle, squeeze and wipe it with your hand, and tie both ends tightly with a flower thread. This way, the meat is squeezed tightly and the quality is good. Fill your intestines with meat and hang them on a clothes rack to dry. It usually takes about 5 sunny days (only two days in summer), and then it is taken down and hung in the warehouse. The warehouse must be ventilated to let the dried intestines recede the residual heat and slowly dry out. Hang it cold for a month and it will be over.
In the past, the ingredients of Rugao sausage were: fresh meat (70% lean meat and 30% fat meat), 70 liang of salt, 30 liang of sugar, 20 liang of soy sauce, 20 liang of Daqu liquor 10 and 0 liang of salt water 10. In order to maintain and carry forward the national tradition and make it more delicious, the local sausage factory improved the ingredients. Now every 100 Jin of meat is added with 20 liang of sugar, 2 liang of soy sauce 10, 6 liang of salt and 4 liang of wine. Sausages only taste better, and they are bright in color and beautiful in appearance.