Chinese Food
Home cooked traditional Cantonese sausage and Sichuan sausage happy New Year
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The first time to pour sausage was 20 years ago in Hefei. At that time, my husband and I rented a farm house outside the school. After winter solstice, the landlord's aunt poured a lot of sausage and hung it on the balcony. I also learned to pour some sausage and hung it by the fire. My classmates came to my house and cut one and baked it. It didn't last for a few days. Now I can't remember which ingredients were used at that time. I just remember a lot of soy sauce. I like sausage even more when I graduated from Guangdong. Cantonese sausage has become my greedy snack. I steam one when I eat it in the evening. Pour some raw soy sauce and chew it slowly in my mouth. It's so addictive. When we arrived in California, the temperature began to decrease in winter, but it was still sunny in the daytime. It was very suitable for making sausages. Sir likes Sichuan flavor. My sons and I like Cantonese style. We made two sausages at a time. No one complained. My family likes to eat fatter sausage. So it's fatter than supermarket sausage. When you do it, you can adjust the proportion of fat and thin according to your preference. There's also salt in it. I make it a little bit salty
Cooking ingredients
Cooking Steps
Step1:Diced mea
Step2:Ready for seasonin
Step3:Wash casings with water in advanc
Step4:Marinade of Cantonese sausag
Step5:Pickle of Sichuan sausag
Step6:Stir well. Cover with plastic wrap and refrigerate for 24 hour
Step7:Open the self-made enema with the plastic bottle of the enema or coke. Fix one end of the casing on the enema with hemp rope. Poke the meat in with chopsticks. Smooth it with your hands. Use a needle to poke the air out of the place where there is air. Fill the meat.
Step8:Cut and tie wel
Step9:Let it dry in the sun for three or five days, then let it dry in the shade for about five days.
Step10:Guangwei sausag
Step11:Sichuan sausag
Step12:Sliced and steamed with white win
Step13:It's delicious whether it's made of preserved meat or steamed directl
Step14:Additional instructions - this is white soy sauc
Cooking tips:There are skills in making delicious dishes.
