Cantonese Sausage(guang wei xiang chang )

Cantonese Sausage

Introduction:

"Home style Cantonese sausage is very easy to learn. Cantonese sausage has the characteristics of beautiful appearance, bright color, mellow flavor, delicious taste, thin skin and tender meat. This sausage method is simple, fried rice and steamed rice can be added, very delicious

Production steps:

Step 1: spare materials.

Step 2: cut the meat into long pieces.

Step 3: pour the seasoning into the meat

Step 4: mix well.

Step 5: put the soaked casing on the enema mouth

Step 6: tie the middle of the filled intestines into segments of the same size.

Step 7: air dry on the rope for 3-4 days

Step 8: air dried sausage.

Step 9: steam with water for 30-40 minutes.

Step 10: steam and let cool.

Materials required:

Cantonese Sausage Seasoning: 1 bag

Pork: 6 Jin

Casing: 1 bag

Precautions: 1. Wash 3kg fresh meat and cut it into thin slices. Add the seasoning in a bag and mix well. About 1 hour later, pour it into the casing. Hang it in a well ventilated and dry place and dry it for about 10 days. (according to the local weather, it can be dried for 3-4 days in the north. 2. Sausage is suitable for use at 10 ℃. When the temperature is above 15 ℃, sausages must be stored in the refrigerator for 7 days and then hung in a ventilated place to dry.

Production difficulty: simple

Process: steaming

Production time: several days

Taste: sweet

Chinese PinYin : Guang Wei Xiang Chang