[homemade sausage](zi zhi xiao kao chang )

[homemade sausage]

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: peel the meat.

Step 3: cut into small pieces.

Step 4: chop it up a few more times.

Step 5: put the chopped meat in a basin, and then add sugar, salt, cooking wine, five spice powder, Monascus powder and water.

Step 6: mix well.

Step 7: pour in starch water, stir well and let stand for 1 hour.

Step 8: soak sheep intestines in water for about 20 minutes in advance

Step 9: put the cleaned sheep intestines into the funnel

Step 10: make a knot at the top of the intestine.

Step 11: tilt the funnel 45 degrees, and use the thick end of the chopsticks to insert the meat.

Step 12: check whether there are large air holes in each section.

Step 13: if there is a big air hole, prick it and squeeze the meat forward.

Step 14: tie a piece of cotton rope to each equal part of the sausage.

Step 15: dry the skin.

Step 16: put it in a pot and cook for about 10 minutes. The cooked food can be stored in the refrigerator and taken as you like.

Step 17: put the upper layer of the oven on the fire 200 degrees, bake for about 20 minutes, turn the noodles once in the middle.

Materials required:

Pork: 2kg (1000g)

Sugar: 50g

Salt: 45g

Cooking wine: 60g

Monascus powder: 3 G

Water: 40g

Starch: (80g water, 60g starch)

Sausages: 20g

Five spice powder: 5g

Note: 1. This is my first enema. At the beginning, I still feel a little bit troublesome. I feel much more comfortable after two enemas. In fact, it's not so difficult. I've decided to fill the sausage for the Chinese New Year. 2. The best seasoning is to stir fry some meat in the pot after you have made it yourself. I added a little change according to Shuangshuang's formula, but I don't think it's what I want to be. I still need to work hard. 3. I use the front leg meat, according to their own habits, I still think lean meat a little more delicious. 4. I cut the meat by myself. In fact, it's not particularly troublesome. Compared with enema, it's easier. Of course, I can also get the place where the meat is ground for others to grind. 5. Don't use too much force when enema, so as to avoid chopsticks puncturing the sausage.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zi Zhi Xiao Kao Chang