Cooking Steps

1. 

   Step1:1. First put the casing (about 6 meters) in a bowl. Soak it in warm water for standby.

2. 

   Step2:2. Clean a large piece of pork (10 jin) before cutting it. (never cut it and wash it again, because the less water there is, the shorter the time for the sausage to air dry.) remove the skin of pork after cleaning.

3. 

   Step3:3. Cut the fat and lean meat of pork separately. Cut into slices. Cut the lean meat first. It's better to cut the slices smaller, because if the slices are smaller, the sausage will be more compact. Then cut the fat meat. The fat meat slice should be smaller than the lean meat slice. The proportion of fat and lean meat is generally 3-7. The fat meat accounts for 30%, and the lean meat accounts for 7%. The intestines poured out in this way are both fragrant and tasty.

4. 

   Step4:4. Start to season the sliced meat. Add 100g of salt. 30g of sugar. 80g of high white spirit (this is essential. It needs at least 52 degrees). Add 25g of pepper powder. Add 40g of chili powder. 80g of chili powder. It mainly increases the flavor and color. Add 25g of spice powder. Pour in a little sesame oil at last. Add a little sesame oil to make it easier to fill And there will be a smell in the can. Then stir it evenly.

5. 

   Step5:5. After mixing evenly, start filling. Open one end of the casings that have just been soaked. Put the meat that has been mixed into them one by one. The meat that has been mixed should be tightly packed. Then close the mouth.

6. 

   Step6:6. Then tie up the sausage. Hang it up and air dry it for about 20 days.

7. 

   Step7:7. Add a can of maikangmei tomato juice to the meal.

8. 

   Step8:8. Finished products.