Cantonese Sausage(guang wei xiang chang )

Cantonese Sausage

Introduction:

"It's time to make sausages again. Introduce a Cantonese sausage to your family. "

Production steps:

Step 1: prepare the marinade.

Step 2: the ratio of fat to lean is 3:7

Step 3: mix the fat with sugar and wine.

Step 4: mix lean meat with sugar and wine.

Step 5: marinate fat meat and lean meat separately for more than 24 hours.

Step 6: mix the pickled fat and lean meat together and add MSG and spice powder. And add 700 grams of water to mix well.

Step 7: prepare the casing and enema.

Step 8: the needle is used to exhaust in the enema.

Step 9: make sausage.

Step 10: make the sausage.

Step 11: tie the sausage into sections with cotton thread. Hang it in the place where the net is connected. You can eat it in three weeks. (steam for 25 minutes)

Materials required:

Fat: 1500g

Lean meat: 3500 G

Water: 700g

White granulated sugar: 500g

Salt: 140g

60 degree sorghum Baijiu: 150 grams

MSG: 10g

Spice powder: 5g

Note: 1. The ratio of fat to lean is 3:7, and those who like to lean can use 2:8.2. Marinate the meat with sugar wine first to make the fat meat fat but not greasy and transparent. 3. In the process of enema, a needle is used to prick and deflate the sausage. 4. The sausage is tied into 25 cm long sections with cotton thread. 5. Spice powder take 100g as an example: 80g star anise, 5g fennel, 10g cinnamon, 5g Sannai.

Production difficulty: simple

Process: salting

Production time: several days

Taste: salty and sweet

Chinese PinYin : Guang Wei Xiang Chang