Chinese Food
Homemade sausage (private home version)
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After the winter solstice every year, we start to make sausages, bacon and so on. We can eat them in the new year. It's only in this coldest period that it's most appropriate (after winter solstice and before spring). It won't be bad. The sausages in our family are delicious with these condiments. No need for too much seasoning^
Cooking ingredients
Cooking Steps
Step1:Prepare the small intestine of the pig (cut into a section about one meter long). Wash it in the water pipe (n times). Then wash it in the water pipe while turning it over. After turning it over, wash it several times. Then wash it in two spoons of vinegar several times. Then wash it in two spoons of flour several times. It's very clean. Then wash it in the water pipe while turning it over. Turn it over to the front. Keep washing clean. (I don't remember how many times I washed it
Step2:Prepare pork rear buttock and front clip. Wash and control water.
Step3:It's OK to cut them all into small cubes or strips. It's OK to have small thumbs thick and thin. It's OK to have three parts of fat and seven parts of lean meat. In a word, it's OK to have more and less lean meat. I'm a little thin, because my family doesn't eat much fa
Step4:Peel and wash ginger. Dry the skin with water (drying is OK). Chop it up.
Step5:Prepare all condiments such as salt, liquor, chili powder, pepper powder, alfalfa powder and ginger powder.
Step6:Find a clean big basin. Divide the cut meat into two bowls first (so that we can better control the salt content and so on). Just like our usual stir fry, put salt, ginger powder, pepper powder, alfalfa powder respectively. A spoonful of white wine. (if you don't eat chili, you don't need to put chili powder.
Step7:Mix well again.
Step8:And so on. All done. All stirred evenly. Cover with plastic wrap for one night. Turn it over the next day. This way, the seasoning is more even.
Step9:Prepare a mineral water bottle. Cut it from the mouth down about the length of your thumb. The cleaned small intestine is held at the mouth of the bottle with the left hand. Take the meat with your right hand and press it down with your right thumb. (I'm very busy with my left and right hands and I can't take photos with oil) and I need to drain the water in the cleaned small intestine.
Step10:For all the filled sausages, first make some air holes with needles or toothpicks, and then make small sections with cotton thread. The color of the available lines with and without chili powder is distinguished. (the yellow line with spicy taste made below. The blue line with non spicy taste made above
Step11:Finally hang the sausage from the middle section with a rope (do not stick together. Turn it over every day). Hang in a well ventilated place. It's done. I made it on the winter solstice. It's only a month long. It's very hard after it's done. Use scissors at the binding plac
Step12:
Cooking tips:I've done a lot, so I can't identify the specific quantity. The sausages should be washed with warm water, boiled in low heat or washed and steamed directly. The cooked sausages should be well sliced when they are cold, but the sausages are hot and delicious, so the cut sausages can be steamed slightly when they are eaten. There are skills in making delicious dishes.
