Chinese Food
Cantonese Sausage
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Please take the pork as the standard for conversion. I used 15 Jin of pork and about 4.5 Jin of casings. Formula: fat and lean pork of Sanqi, 3% alcohol, 3% sugar, 2.52.8% salt, 1% Monascus powder, 0.8% chicken essence, 0.16% grass fruit, pepper and cinnamon powder, 0.04% clove and pepper respectively.
Cooking ingredients
Cooking Steps
Step1:Clean the small intestine. Remove excess grease from casings. Clean the appearance of small intestine with water. Pour water into the small intestine. Wash and squeeze the dirt out of the small intestine. Turn the inner wall of the small intestine over. Wash it with water. Then turn the small intestine back. Fill water repeatedly until it is cleaned. Cut the pork into pieces (depending on the size of the casing).
Step2:Use the blender to beat the grass fruit, clove and pepper into powder. Mix with pepper and cinnamon to make spice powder.
Step3:Mix the high alcohol with salt, sugar, red koji powder, chicken essence and spice powder, mix well and make the marinade.
Step4:Mix the marinade and pork well. Marinate for one day.
Step5:Enema. Use a small funnel or plastic bottle mouth as an auxiliary tool. Pour pork into the small intestine. Use a toothpick to pierce the air. Tie it tightly with cotton thread.
Step6:Let it dry in the sun for two or three days. Then let it dry in a cool and ventilated place for ten to fifteen days. Keep it frozen.
Cooking tips:There are skills in making delicious dishes.
