Chinese Food
Sichuan sausage
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It's almost new year. It's time to make sausages again. I went to try some spicy sausages in several shops, but they didn't taste good. But in the north, it's normal that it doesn't taste good. So this year I'm going to think about making sausages at home. Expect northerners to make Sichuan sausage with northern flavor. Don't say much. Last step.
Cooking ingredients
Cooking Steps
Step1:This time, I made 10 jin of meat. The meat was ground by the shopkeeper. Go home and put all the ingredients in the meat. Then put on disposable gloves and start mixing. Until the meat is sticky. The meat needs to be marinated for about 12 hours.
Step2:Wash the salt off the casings. About 34 times. Use warm water or cold water. After washing, soak in warm water. Let's wait for the meat to marinate.
Step3:I don't have a sausage filling machine at home. So I bought a large funnel. Put the casing on the funnel. Remember the mouth below. Start filling.
Step4:This kind of irrigation is very tired. When pouring, make sure that the meat is fuller. In this way, the dried sausage will be more floating. Tie a knot about 1820cm after filling. Tie it with cotton rope. The next step is to hang it up and take a needle and tie it where there are bubbles. Well, sit until 1520 days. If you like to eat friends strongly recommend buying a home sausage filling machine.
Step5:Show me a sausage that I poured a while ago. It's almost edible. So get off the shelf and let the new sausages dry. It's spicy and delicious.
Cooking tips:There are skills in making delicious dishes.
