27's cooking diary: homemade Cantonese Sausage(de peng ren ri ji zi niang guang wei xiang chang )

27's cooking diary: homemade Cantonese Sausage

Introduction:

"It's going to be new year's day. Today, I spent the whole afternoon brewing the first batch of sausages with my mother. Although 27 is chuanmeizi, sausages prefer wide flavor. Hee hee, therefore, the sausages made in 27 families are generally wide flavor."

Production steps:

Step 1: ingredients,

Step 2: cut the pork into thin slices. In this case, please ask the butcher to cut it for me. The ginger is pressed into juice for standby. After washing the casings, check whether there are loopholes. Soak the casings in wine for more than 10 minutes. Pour proper amount of wine into the casings. On the one hand, it is used for disinfection. On the other hand, when filling the casings, it can prevent the casings from cracking and better filling.

Step 3: start to marinate pork, add all ingredients except casing into pork slices, stir well, marinate for about half an hour.

Step 4: start loading intestines. With special tools, it should be sold in supermarkets or vegetable markets. Start loading intestines in the way you like~

Step 5: after a long time of bowel loading work, it's finally finished. According to your own preference, tie a rope to the length you like.

Step 6: carefully check whether there are bubbles in all the tied sausages. If there are, pierce all the bubbles with needles. Only if there is air leakage can we do it. We must carefully check!

Step 7: after the sausage is tied up, carefully wipe it with a warm and clean towel, so that the outer layer of the casing can be kept clean, so that the flavor of the sausage will not be affected. Step 27 is to wash it with warm water. If you are afraid that it will be damaged, you can finish the last step by gently wiping it.

Step 8: after all the steps are finished, you can hang up ~ lalalalala ~ ~ this year's sausage is finished~~

Step 9: hang the sausage in a well ventilated and dry place and air dry it for about two weeks. If you have the conditions, you can smoke it in an honest way. Here, you like to smoke it with sugarcane rind. In this way, you can make the sausage have a fresh taste~~

Step 10: finally, let's have a try~

Step 11: en'en ~ super fragrant ~ what you do is different ~ Huhu~~

Materials required:

Pork: 10 jin (fat and thin according to your preference ~)

Ginger juice: 5g

Rock sugar: right amount (ground into powder)

Qujiu: 50g

Zanthoxylum: 6g

Salt: 150g

Pepper: a little

Casing: 7, 8 meters

Note: 1, rock sugar must be ground into a very fine powder, so that it won't damage the casing because of the granulated rock sugar. If you use white sugar, you'd better grind it too! 2. Ginger must be beaten into juice, which can make it more tasty. Ginger powder can also be used, but the taste is not as good as the juice squeezed by yourself. 3. The air dried sausage must be stored in the freezer, and the air drying time should not be too long, otherwise, the sausage will become too dry and affect the taste. 4. If you like Sichuan flavor, you can change the part of rock sugar into the right amount of chili powder, and the amount of salt and pepper is a little more.

Production difficulty: Advanced

Process: others

Production time: several hours

Taste: salty and sweet

Chinese PinYin : De Peng Ren Ri Ji Zi Niang Guang Wei Xiang Chang