Five flavor sausage with Douchi(dou chi wu xiang wei xiang chang )

Five flavor sausage with Douchi

Introduction:

"The flavor of Douchi and the penetration of spices can enhance the flavor of sausage."

Production steps:

Step 1: first, crush the fennel into powder with a grinder. If there is no fennel, it will taste good without adding fennel

Step 2: if you want to buy it again, you can go to Taobao to search for the multifunctional shredder, which is very convenient

Step 3: I used two kinds of peppers to make powder, sweet persimmon peppers, he thought, lantern peppers taste spicy, two kinds of peppers mixed together taste better.

Step 4: cut the meat into small pieces the size of finger belly, mix all the above condiments together and marinate for 2 hours, then put the pickled sausage casing on the enema device, and slowly pour the pickled meat into the sausage casing. Fill a sausage tightly, seal both ends, and then divide it into sections with cotton thread. After filling a sausage, prick several holes with toothpick, especially if there are holes inside There is no air in the air

Step 5: put the sausage in a well ventilated place and dry it for more than a week. General enema is best in winter, or nitrite will be very high

Materials required:

Pork forelegs: 10 jin

Douchi: 300

Salt: 50

Thirteen spices: 40

Fennel powder: 10

Chili powder: 150

Oyster sauce: 70

Pepper: 30

Pepper powder: 30

Qujiu: 100

Fresh ginger: 80

Veteran: 10

MSG: 10

Note: the smaller the meat, the better. It's not so hard to eat, and it's not easy to plug the teeth. It's better to tie the small rope of the casing a little thicker, so it's easy to tighten. When steaming, it's better to use the toothpick to tie a few holes to prevent breaking. If you're interested, you can talk with me qq714477238, ha ha.

Production difficulty: ordinary

Process: steaming

Production time: several days

Taste: Maotai flavor

Chinese PinYin : Dou Chi Wu Xiang Wei Xiang Chang