Chinese Food
Sichuan sausage
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Mom's taste. Just write it down so that you don't lose the inheritance.
Cooking ingredients
Cooking Steps
Step1:Cut pork into strips. Add white wine, glucose, salt, chili powder, pepper powder, chicken essence. Mix wel
Step2:Marinate for more than one hou
Step3:Clean the small intestine of the pig bough
Step4:Put it on a sausage tub
Step5:End tied with rop
Step6:Stuffed with freshly marinated mea
Step7:During the filling process, the needle should be continuously deflate
Step8:Tie into sections of the same lengt
Step9:Continue to deflate. Knead evenl
Step10:Tie with a thicker rop
Step11:All tied u
Step12:Wipe the sausage with a towel wet with boiling water. Hang it with a bamboo pole. Leave in a cool and ventilated place for two day
Step13:Then send it to the smoky place for drying and colorin
Step14:Sausages taste best after a week of smoking.
Cooking tips:Put twenty-eight yuan salt in ten jin of meat. The rest can be increased or decreased according to your own taste. There are skills in making delicious dishes.
