Chinese Food
The whole process of homemade Sichuan spicy sausage
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In fact, it's already done in winter. I've been lazy and didn't take the finished product picture. I didn't pass on the recipe. It's almost spring and summer before I think about it. I prefer to make all kinds of sausage by myself. This sausage is a bit troublesome. You can also go to the vegetable market to find a special enema person to help with it.
Cooking ingredients
Cooking Steps
Step1:Wash pork and dry. First remove the pigskin. Then start cutting.
Step2:Cut into even pieces.
Step3:Add sausage seasoning bag. (this seasoning bag can be bought on Taobao. It has all kinds of seasonings. When you buy it, ask the shopkeeper how much Jin meat a bag can make). Then pour in white wine or cooking wine to help remove fishiness.
Step4:Mix well.
Step5:There is too much meat. Chopsticks can't move. You can only fight with both hands.
Step6:The casings are clean. The cotton thread is ready.
Step7:I bought the sausage filling machine by hand on the Internet.
Step8:It's easy to operate. The only disadvantage is that it's very sour after filling the arm.
Step9:Put the casing on the mouth of the funnel. Tie the cotton thread on the end. Put the meat into the enema machine. Stir the handle. The meat will be poured into the casing automatically. If the casing is not filled, you can hold the outside of the casing with your hand. Put the meat in. I really don't know how to describe it here. So use the hook After pouring in the meat, tie the cotton thread according to the length you want.
Step10:As shown in the figure. Then poke the sausage with a needle. Don't poke too hard. It's just to reduce the excess air in it.
Step11:In fact, I did it for the first time. I watched my mother do it many times when I was a child. Now my mother is not around in foreign countries. I do it perfectly with my mother's tips and childhood memory.
Step12:I'm very satisfied with cheerleading. The filled sausage can be directly hung in a cool and ventilated place for drying (in a low temperature environment) or it can be washed with hot water and then dried. My mother said that after washing with hot water, the moisture can be collected more quickly. I forgot to take pictures in the sun Let it dry for about 10 days, then you can cook some to taste the taste. About 1520 days in the air. Knead it and dry it outside. It's soft inside. Then it can be collected and frozen in the refrigerator freezer. Take it as you eat.
Step13:The sausages are ready to cook.
Step14:It's about 20 minutes. Take it out and cool it before cutting. It's not easy to cut it. Don't ask me why I only have two sections, because I ate one section without cutting.
Step15:Even if you are in a foreign country, you can also taste your hometown.
Step16:I like it thin and fat. It's delicious.
Step17:Try it yourself if you have time and leisure in winter.
Step18:Welcom
Cooking tips:* it is suggested that the proportion of fat and thin for sausage making is 3-7. I prefer to eat the thin one with less fat, but I can use firewood. So I choose the proportion of fat and thin according to my taste. *It should be more convenient to buy these raw materials in China. The casings I bought in the United States are from Asian supermarkets. Frozen casings can be mixed with a lot of salt in sealed bags and put into the refrigerator for freezing. Sausage seasoning bag and enema machine can be bought in the supermarket or Taobao. I bought a transfer company in Taobao and sent it to Shanghai. Then I transferred it to the United States. In order to eat, I have all kinds of troubles *When enema, after pouring in the appropriate meat, you need to knead it down with the help of your hand. If it's all blocked in the port, it's easy to burst the casing. Don't squeeze too much after filling completely, or it will burst easily. *After filling the sausage, prick some very small holes. Let out the extra air inside. There are skills in making delicious dishes.
