Harbin air dried sausage(yi chang jie xiang chou ha er bin feng gan chang )

Harbin air dried sausage

Introduction:

"I've been away from home for more than ten years. In the northwest, thousands of miles away, I often miss my mother's pickled vegetables, fried pickled cabbage powder, and many of my dreamy hometown flavor, but I can't do it because of work restrictions. When the homesickness is serious, we will make some northeast food to relieve it. Harbin red sausage is one of the dishes I often cook

Production steps:

Step 1: soak the casing for three or four hours. The time is short and the ductility is not good.

Step 2: cut the lean meat into one centimeter square pieces, cut the fat meat into very small dices, 90% lean meat and 10% fat meat. Don't dislike the fat meat, because the lean meat will produce firewood after air drying, and the small diced fat meat will make the taste moist.

Step 3: add salt and sugar

Step 4: add 4 tbsp Shiyitang seasoning. It tastes good. Don't put too much.

Fifth step: after that, add soy sauce, high Baijiu, mix well. Now you can have an enema, but if you put it in the refrigerator for a night, it will be more delicious.

Step 6: put all the casings into the funnel and knot at the end.

Step 7: put chopsticks into the funnel bit by bit.

Step 8: smooth the meat evenly with the same thickness.

Step 9: fill it all. Cut the intestines by hand to your liking (no need to cut). Use a needle to expel the air from the intestine.

Step 10: hang on the clothes rack on the balcony. Don't worry about the hygiene. The part in contact with the clothes rack doesn't need to be eaten. There will be pro worry that the two days of air intestines will deteriorate? No, I'll put high Baijiu in order to sterilize and flavour.

Step 11: air for 48 hours, too short, too much water, too long, too dry taste, one day and one night is enough!

Step 12: after drying, steam for 20 minutes, slice and plate, add porridge and wine. Can't eat can be frozen in the freezer layer. Steam it when you want to.

Materials required:

Hip meat: 2500g

Salted casings: right amount

Shiyitang seasoning: 4 tbsp

Salt: right amount

Sugar: right amount

Highly Baijiu: 5 tablespoons

Soy sauce: 3 tbsp

Note: meat in the refrigerator pickled a party more flavor. Salted casings, funnels and Shiyitang dried sausage materials are all bought by Taobao. They are super convenient. 78 yuan is enough for us to use for three years. Their family also has small packages.

Production difficulty: unknown

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yi Chang Jie Xiang Chou Ha Er Bin Feng Gan Chang