Chinese Food
Cantonese Sausage
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I have a friend in Guangzhou. She sends me dachshunds every year in this season. So I also learned to make them. They are better than those made with ready-made seasonings. It's new year's day. Let's do it.
Cooking ingredients
Cooking Steps
Step1:Slice the pork. (it's better to let the butcher cut it with a machine. Otherwise, it's very tired to cut it by 10 jin.) put it in a larger basi
Step2:First add 1 jin of sugar to the meat. Stir well.
Step3:It's better to wait until the meat completely absorbs suga
Step4:Pour in the soy sauce (Li Jinji) and continue to stir until the soy sauce seeps into the meat. No soup can be seen
Step5:Guanghe bean curd is mashed with chopstick
Step6:Add to the meat and continue to stir until fully blende
Step7:Add in the high liquor (I used 53 degrees) and continue to mix it well. Then cover it and marinate for 4 hours
Step8:After the casings are softened with blisters, they can be put on the small mouth of the meat grinder for enema. Tie a knot with a rope and hang it.
Cooking tips:The best choice for pork is fat and thin. If you like a little more salty, you can put 200g more soy sauce. Put the filled intestines in the ventilated and cool place and hang them up. Generally, they can be eaten in about 10 days. If you want to keep it for a long time, you still need to put it in the refrigerator after drying. There are skills in making delicious dishes.
