Chinese Food
Cantonese Sausage
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As the saying goes - after Laba is the year. The Laba Festival is over. The new year's flavor is getting stronger and stronger. Sausage is an essential food on the new year's Eve dinner table. In recent years, I will prepare 20 jin pork to make sausage by myself. It has Cantonese sweet and spicy taste. I prefer Cantonese sausage. It comes from my father's taste. In my memory, the Cantonese sausage made by my father is the most delicious New year's day. Family's little happiness - Fireworks in the kitchen. Laughter in the living room.
Cooking ingredients
Cooking Steps
Step1:Wash pork and drain. Remove pigskin.
Step2:The pork is sliced with a knife. It can also be sliced.
Step3:Put the cut pork into the big plate.
Step4:Prepare the seasoning of pickled Cantonese Sausage - 200g of sugar powder, 100g of salt, 180g of high white spirit, 10g of chicken essence, 10g of white pepper and 600g of small intestine of pig (the sugar is made into powder by the cooking machine, and I use the fresh small intestine of pig. The side with mucus needs to be repeatedly rubbed with salt and cleaned several times until it is clean
Step5:Mix 100g salt, 200g icing sugar, 180g high white spirit, 10g chicken essence and 10g white pepper into pork and marinate for 3 hours.
Step6:Prepare a clean mineral water bottle. Cut off the body of the mineral water bottle with a knife. Leave the section at the mouth of the mineral water bottle. The cotton rope also needs to be prepared.
Step7:Use cotton rope to tie the intestines to the mineral water outlet. Also use cotton rope to tie the intestines.
Step8:Put on disposable gloves. Squeeze the pork from the bound mineral water bottle into the intestines. After the intestines are full, tie them with cotton rope.
Step9:Prepare a toothpick. Stick it into the intestines and let out the excess air.
Step10:Use your hands to squeeze the pork in your intestines. Use cotton rope to cut several small sections (the pork in your intestines is squeezed tightly. The dried sausage is good for slicing. It's not easy to spread and the taste is better
Step11:The sausages should be tied with cotton rope and dried in a cool and ventilated place. They can be eaten in a month or so.
Step12:The dried Cantonese sausages are dried by hand.
Step13:Pour some water into the pot. Put the sausage in the pot and cook for 30 minutes.
Step14:The cooked sausages can be eaten by slicing them and putting them on a plate. They are clean and delicious.
Step15:Finished produc
Step16:Finished produc
Cooking tips:1. If you feel trouble filling sausage intestines, you can buy Dried intestines and soak them for an hour. 2. The air must be discharged from the toothpicks of the filled sausages. The sausages made by hand are better in taste. 3. No ice sugar can be replaced by white sugar. I think it's better to use ice sugar. 4. The proportion of lean pork (70% lean meat and 30% fat meat) is better. There are skills in making delicious dishes.
