Raw materials: pork (rear buttock skinless), pig intestine. Salt, monosodium glutamate, pepper, pepper, chili pepper, white wine, sugar.

Production process:

1: the skinned pork with warm water to wash, the meat surface of the water dry, the fat and lean meat separate, respectively, changed into 1CM diced meat, respectively, in different ceramic irrigation.

2: according to personal taste into the salt, monosodium glutamate, pepper, pepper, chili pepper. White wine, sugar and other ingredients, mix well, cover and marinate for 8 - 10 hours. As lean meat is easy to taste, fat meat greasy, often fat meat first marinated 1 - 2 hours.

3: In the process of curing, we can do sausage. The small intestine with warm water with a small amount of salt or alkali cleaning, but salt and alkali should not be put too much, that will make the small intestine become brittle, easy to destroy when we scrape the intestine. After cleaning the small intestine into a flat hard place, with a stainless steel ruler or table knife with uniform force to the small intestine from top to bottom scrape clean, until hanging to seem to be transparent, in the beginning of the water inside and outside rinse, rinse clean hedge water, so that the sausage is ready.

4: the cured fat and lean meat mixed and stirred evenly, with one end of the enteric coating over the funnel, the stirred meat into the enteric coating, filled with the whole root, the first with a thin rope will be the bottom of the enteric coating tightly tied, and then knead the intestinal body, so that the cans of the good intestinal body uniform thickness. Remember not to fill too full, so that in the future drying process will be violent, and not too loose or leave air, then wait until the sausage molding time is too ugly ah, not good. Will be filled with good intestines did not interval 10 - 20CM with a thin rope tied into a small section, the bottom of each small section with a needle to tie a small hole, the excess water and air to stay out, and then take out in the sunny place in the sun for 3 - 4 days, in the hanging to a ventilated high place. Generally it is dried under the eaves. Generally need about 15 days, so the sausage on the production of success!

Sichuan sausage characteristics: spicy flavor, the appearance of red oil color sense, cut red and white, just look at it can imagine that a burst of "spicy nose".

Sichuan sausage eating:

1: the smartest way to eat: after the sausage is cooked, grab and eat, most people like. It can also be cut into slices, which is a good dish for entertaining guests.

2: can be fried with a variety of vegetables, the flavor is extraordinary.

3:Can be used for barbecue or swish hot pot to eat, another enjoyment.

4: For busy people, sausage fried rice, sausage noodles is a good choice.

Warm tips:

1: Raw sausage should be soaked in hot water, and then washed with warm water.

2: sausage itself with salt flavor, according to personal taste when cooking appropriate salt Oh!