Chinese Food
Dachshund
(77252 views)
Every time I see a sausage in a supermarket, I slobber. I always want to buy it. But my wife says that the meat inside does not know if it is good meat. And there are preservatives, carmine, essence and other things in it. It's not very healthy. But I always want to eat this so-called dark cuisine. So I turn to the Internet and practice it myself. Finally, I did. Delicious and delicious is no longer the kind of sausages that remain tender red for half a year in the supermarket
Cooking ingredients
Cooking Steps
Step1:First, wash the streaky pork. Drain the water. Cut the small strips about 1 cm long for use.
Step2:Put 20g salt, 50g white sugar, 50ml Erguotou and Harbin red sausage into the basin and mix them evenly. Put in the pork strips and mix them evenly. Seal the mouth of the basin with plastic film. Marinate in the refrigerator for 6h
Step3:Wash the inner and outer sides of salt soaked casings with head rice water. Soak them in clear water for 1 hour. Remove them. Rinse with clear water. Put them in clear water for standby
Step4:Ready. White cotton thread. Connect the enema funnel with the manual meat grinder. Fix the meat grinder.
Step5:Tie one end of the casing with white cotton thread. Cover one casing at the mouth of the funnel until it is completely covered. You can plug a piece of meat at the end of the funnel. It's better to cover. The casing must be kept moist. Otherwise it will stick.....
Step6:Take out the cured meat strips, add all the remaining seasonings, mix them evenly and reserve them. Add the meat strips to the meat grinder one by one. Shake the handle. The meat is twisted into the casing. When I feel the length of the meat to be poured, I roll it and compact it. Then tie it with white cotton thread. Continue to pour. Repeat the above actions until the whole casing is filled. Use the air place with needle to exhaust. According to this method, put all the meat and other ingredients together All the ingredients are poured into intestines.
Step7:Hang the red sausage with a clothes hanger. Dry it in a dry environment below 15 ℃. Wax it in about 7 days. Take one out. Steam it in a steamer for 20 minutes, then slice it. Dip it in balsamic vinegar and mustard for eating. It feels better. It can also be used to fry celery. Anyway, it's a very healthy and delicious food
Cooking tips:Pay attention to filling and compaction. Exhaust with needle. Otherwise, the effect is not good. There are skills in making delicious dishes.
