In this process, Harbin air-dried sausage came into being. This sausage product is made of pork, beef or mutton, and becomes tough and chewy after pickling and air-drying. Its fragrance and taste are deeply loved by people and become the traditional food of local people.
Steps of making Harbin air-dried sausage
Making Harbin air-dried sausage requires the following steps:
Prepare materials
To make Harbin air-dried sausage, you need to prepare pork, lean meat, salt, sugar, soy sauce, cooking wine, ginger, garlic, spiced powder, pepper powder and other materials. Among them, the ratio of pork to lean meat is generally 3:7.
cutting
Cut the pork and lean meat into small pieces, and then pat them with the back of the knife several times to make them soft.
pickle
Put the cut meat into a pot, add appropriate amount of salt, sugar, soy sauce, cooking wine, ginger, garlic, five-spice powder, pepper powder and other seasonings, stir well and marinate for 2-3 hours.
Stuffed casing
Put the marinated meat into the casing, squeeze it tightly by hand, and squeeze out the air to make the meat fill the whole casing.
air-dry
Hang the filled casing, put it in a ventilated and dry place, and air dry for 3-5 days until the casing becomes dry and hard.
Method of tasting Harbin air-dried sausage
Harbin air-dried sausage can be eaten raw or cooked. When eaten raw, cut the air-dried sausage into thin slices and serve with onion, ginger, garlic, soy sauce, vinegar and other seasonings. It tastes delicious. After cooking, it can be cut into small pieces or thin slices, and bibimbap or stir-fry are very delicious.
ending
Harbin air-dried sausage is a traditional food in northern China, and its unique taste and fragrance are deeply loved by people. It takes many steps to make Harbin air-dried sausage, but as long as you master the skills, you can make delicious air-dried sausage. Whether eaten raw or cooked, it can bring endless food enjoyment.