Pork sausage

Pork, a piece of skinned, a piece of skinless

Scallion and ginger

Thirteen spices, beer, refined salt, nine degrees of rice vinegar

Production process:

1. First of all, the pork sausage over, will be the inside of the lymphatic and excess oil, deal with the clean, pay attention to do not break, and then turn over.

2.

Turn over the large intestine

Remove the lymph and large oil

2. Put salt and nine degrees of rice vinegar into the large intestine and scrub vigorously and repeatedly for 5-10 minutes.

Put salt and Nine Degrees Rice Vinegar in the colon

Rub the colon

3. Wash the clean colon again with water, rinse the salt and vinegar. Until there is no vinegar flavor.

Rinse repeatedly

4. Pork lean, without the skin of a piece of meat, change the knife and cut into thumbnail as big as a piece, another piece of skin with the same cut into large pieces.

5. Sprinkle some chunks of green onion and ginger, afraid of more easily flavored.

Pat the green onion

Pat the ginger

6. Will pat the good green onion and ginger, put into the meat, and vigorously scratch and mix for 5 minutes, marinate for 30 minutes.

7. After the marinade time, pick out the large pieces of green onion and ginger, put a small spoon of thirteen spices, salt, an egg, soy sauce, a small bottle of beer, scratch and mix well.

8. Hard to grab and mix evenly, to the beer completely grabbed and mixed into the meat,

9. Add the finishing touch, braised sauerkraut soup a large spoonful of Northeast China's first ho-ho horizontal hard vegetables, the second half of the "kill the pig braised vegetables"

Braised vegetables in the old broth

grab and mix

10. Next will be cleaned pig intestines, tie one end of the meat will be dunked into the, reserved 3-4 The meat will be filled in, leaving 3-4 fingers wide, and then fastened.

Reserve 3-4 finger width

11. pot of boiling water, the cured meat onions and ginger into the pot. Add half a bottle of beer.

12. When the water boils, drop in the filled "sausage enchilada" to keep the fire low, open the pot can be, the water is too open easy to cook burst. Cooked 30-35 minutes is cooked.

13. Time to "sausage meat" out. Into the cool water. Cool and you can eat. Bring a bowl of garlic sauce.

Slice plate, the Northeast hard vegetables "large intestine irrigation meat" on the production of the completion of the quagga incense!

With two or two small burnt, and who else!!!!

Note:

The large intestine must be washed and picked clean, the second rinse must be the vinegar flavor clean.

The meat of the enema must not be too fat, less with fat, or too greasy.

Tie mouth when reserved 3-4 finger width, otherwise easy to explode when cooking.

Don't open the pot wide when cooking the large intestine enema, or it is also easy to burst.