Homemade sausage(zi zhi la chang )

Homemade sausage

Introduction:

"Every time we enter the Chinese lunar month, we will make some air dried sausages at home. We will pour the diced meat into the sausage casing and tie it into sections. After a few days, the meat inside will be dried and steamed, and then it can be eaten."

Production steps:

Step 1: cut the pork into small cubes according to the ratio of fat to lean 1:9, put in all the pickings, mix well and marinate.

Step 2: bought the casing, this is salted, casing above a layer of salt, more convenient and hygienic.

Step 3: wash the casing in clean water, repeat two or three times, wash off the surface salt, otherwise it will affect the taste.

Step 4: prepare a funnel, put all the washed casings on, and then you can have an enema (because no one filmed me during the enema)

Step 5: put up all the filled intestines and keep them well ventilated. Don't be too hot. After a few days, the skin will dry and the meat will lose water. This is a great success

Step 6: This is black pepper

Step 7: This is salty and sweet

Step 8: only made two spicy, try it

Materials required:

Pork: 2500 g

Sugar: 3 tbsp

Salt: 2 tbsp

Soy sauce: 2 teaspoons

Cooking wine: moderate

Sufu juice: right amount

Red koji wine: right amount

Note: enema should be slow, otherwise the casing will be broken. After enema, prick the eyes with needles on the surface

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Zi Zhi La Chang