Chinese Food
Homemade Cantonese Sausage
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Meat selection, meat cutting, seasoning, pouring, drying, steaming and so on. To make a dish of delicious sausage without adding. This new year, how can there be less sausage? It's really no bacon. No new year. -
Cooking ingredients
Cooking Steps
Step1:Pig casings should be washed two hours in advance and soaked in clear water. A little white wine can be added to the water.
Step2:Slice or dice 1000 grams of pork. The degree of fat and thinness can be 1-9 or 2-8.
Step3:Add Cantonese sausage seasoning to the cut meat. About 6070g. Add 20g white wine.
Step4:Stir the meat in one direction.
Step5:The bought casings are presented with enemas. Put the casings on the top of the enemas.
Step6:One end of the casing is knotted.
Step7:Put meat stuffing in the cavity of the enema. Install the knob end.
Step8:Turn the knob. The meat filling comes out from the top. It goes into the casing automatically.
Step9:Fill a section of casings like this. Don't fill them too loosely.
Step10:After filling, knot the intestines with cotton thread. Pierce some holes with toothpicks to let out air.
Step11:The filled sausage is hung in a cool and ventilated place outside. It will be dried for about 1420 days.
Step12:The dried sausage will be smaller and harder.
Step13:Take a piece of dried intestines, wash them and put them in the pot to steam or boil for 3040 minutes. Put cold slices. Fresh, fragrant and sweet. It's very delicious. It's much better than the sausages bought outside. It's mainly made by yourself that will feel more delicious.
Cooking tips:1. The finished product of the picture is that I steamed a section for photographing after drying for a week. It's still a little soft, but the taste is already very good. If it's more than 14 days, it will be more beautiful and taste better. 2. There may be dust falling when drying outside, but there is no problem to wash it with warm water and then cook it. There are skills in making delicious dishes.
