Homemade sausage(zi zhi xiang chang )

Homemade sausage

Introduction:

"When I was a child, my mother always poured sausage on New Year's day. At that time, the sausage really felt like the best food in the world. From the beginning of entering the pot, I kept asking my mother when it would be good, and eating it with garlic sauce was even more delicious. There were just some sausage casings left at home. I tried to make them, and the results were really good."

Production steps:

Step 1: prepare the meat stuffing, soak the scallion in hot water, soak the casing for one hour, ginger and garlic powder, starch

Step 2: mix the meat with seasoning, add ginger, garlic and sugar, mix well

Step 3: add starch water

Step 4: casing ready

Step 5: insert a funnel into one end of the casing and start filling the meat

Step 6: fill it all up

Step 7: tie the rope in sections, and each section flows out of the gap

Step 8: when the water in the pot reaches about 70 degrees, put the sausage to boil, and then boil it over low heat for 20 minutes

Step 9: slice and plate

Materials required:

Pork: 400g

Casing: appropriate amount

Ginger and garlic: right amount

Soy sauce: moderate

Oyster sauce: right amount

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Sugar: right amount

Salt: right amount

Starch: right amount

Note: 1, when cooking sausage, you must pay attention not to fire, so as not to boil. 2, if you can't finish eating sausage, you can take it out to thaw next time

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: spiced

Chinese PinYin : Zi Zhi Xiang Chang