Steamed sausage with flour(fen zheng fei chang )

Steamed sausage with flour

Introduction:

"I believe everyone has eaten steamed pork with flour. It's soft, glutinous and refreshing. It's fat but not greasy. It's suitable for all ages. Maybe we don't often make steamed sausage, but it's hard to deal with it. In fact, as long as you wash the sausage clean and use enough seasoning, the taste is absolutely comfortable

Production steps:

Step 1: add white vinegar and flour to the sausage, knead it repeatedly, clean the inside and outside of the sausage, turn the inside out, tear off the oil tendon and oil film, blanch the water and drain it.

Step 2: cut the sausage into triangle at 45 ° longitudinally.

Step 3: add the ready-made steamed meat sauce package.

Step 4: in order to add flavor, I also added pepper powder and chili powder, Pixian Douban sauce, salt, monosodium glutamate, soy sauce and rice wine.

Step 5: mix the seasoning and sausage, marinate for 1 hour.

Step 6: peel and wash taro, cut it into large pieces, add a little salt and monosodium glutamate, and then put it in a basin.

Step 7: marinate the sausage, add the steamed meat rice flour in four times, grasp well, make each piece of sausage wrapped with rice flour. Then put the sausage on the taro.

Step 8: steam in a pressure cooker, bring to a boil over high heat, turn to low heat and steam for 1 hour. Out of the pot and then sprinkle with onion or coriander powder, a large basin of fragrant powder steamed sausage is good. The fat sausage is soft and rotten, and it turns into dregs in the mouth. The soft taro with the aroma of fat sausage is also delicious. Keep your appetite and appetite.

Materials required:

Fat sausage: 500g

Steamed meat rice noodles: 200g

Steamed meat sauce bag: 100g

Pepper powder: 1 teaspoon

Chili powder: 1 tablespoon

Pixian Douban: a spoonful

Yellow rice wine: a little

Veteran: a little

Salt: a little

MSG: a little

Scallion: a little

Precautions: 1. Wash the sausage thoroughly, and marinate it for a little longer, which is good for taste. 2. You can put some potato, taro, sweet potato and other starchy ingredients under the fat sausage to eat meat and vegetables. 3. It's better to use a steamer, which is good for water permeability. When steaming in the pot, try not to let the pots and plates containing the sausage next to the wall of the pot (I didn't put them properly at that time, causing the surface of the sausage to be very wet), so as not to let the steam flow on the lid on the sausage, causing more moisture in the finished product.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: medium spicy

Chinese PinYin : Fen Zheng Fei Chang