Chinese Food
Cantonese Sausage
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Today is the new year. I wish you a happy new year in advance. I said that Laba is the new year. But at that time, Laba felt that it was almost a month away. When it came to the new year, it felt like the new year was tomorrow. Ha ha. I made this sausage before Laba. It's a Cantonese flavor suitable for all ages. So it'll be sweeter. It's OK to fry it well. The most convenient way is to go to the microwave oven and turn it for a minute to make your mouth water. In fact, sausage is the simplest. The key is to wait slowly~-
Cooking ingredients
Cooking Steps
Step1:Pork fat and thin 3-7 or 2-8. See if you like. Mince into meat or cut into small diced mea
Step2:Add 18G sal
Step3:Add 10g raw soy sauce. Other light soy sauce is O
Step4:Add 10g white wine. Hig
Step5:Add 15g clear water at las
Step6:Stir vigorously in one direction. Then put it aside for half an hour
Step7:You can choose fresh casings on the market or salted casings like m
Step8:Clean the inside and outside with warm water. Remove too much sal
Step9:Find a long funnel. Start at one end. Put all the casings on it
Step10:End the last paragraph with a kno
Step11:Then there is the meat filling part of Xi (Jane) Wen (Shan) le (rough) Jian (violent). After that, the meat is stuffed and smoothed for a while. There is no air in it
Step12:Until all the meat is stuffed in. Try to drum it up a bit. Knot the ends
Step13:According to their own preferences. Divided into several sections. Tied up with cotton threa
Step14:Rinse the surface. Prick the small bubbles with toothpicks. Put them under the sun for half a month to a month to finish the work.
Step15:
Step16:
Step17:
Cooking tips:There are skills in making delicious dishes.
