Homemade Taiwan sausage(zi zhi tai wan xiang chang )

Homemade Taiwan sausage

Introduction:

"After having children, I especially want to make my own sausage. The taste of this sausage is sweet, much like the one on the sausage roasting machine outside. How safe I am to make my own sausage. To every hardworking mother

Production steps:

Step 1: mix the seasoning and meat stuffing evenly. If it's too thick to stir, add some water. Keep it in the fridge overnight.

Step 2: mix starch and water evenly.

Step 3: mix in the meat.

Step 4: soak salted casings in water.

Step 5: put the casing on the funnel and knot at the lower end.

Step 6: start enema. At the same time, the line is used to tie tightly.

Step 7: put it on the balcony to dry the skin.

Step 8: cool the pot under water, observe the bubbles while boiling, and prick them with an awl.

Step 9: cook, remove, cool and refrigerate. It can be fried, fried or eaten directly when it is hot.

Materials required:

Pork stuffing: 1000g

Sugar: 70g

Salt: 22G

Baijiu: 20 grams

Five spice powder: 2G

Pepper: 2G

Water: moderate

Corn starch: 60g

Water: 75g

Note: 1. The meat is fat and thin. 2. The starch can also be refrigerated directly in the prepared meat. 3. When enema, it will be more dense, and there will be less bubbles when cooking, so it is easy to operate. 4. Air for one day, as long as the skin is dry, don't dry the inside. 5. It's better to cut it vertically when frying. It's hot and tastes good.

Production difficulty: ordinary

Process: boiling

Production time: one day

Taste: salty and sweet

Chinese PinYin : Zi Zhi Tai Wan Xiang Chang