Authentic Sichuan hand-made sausage(di dao si chuan chun shou gong la chang )

Authentic Sichuan hand-made sausage

Introduction:

"What I miss most is my hometown's soil and water and cured meat besides my family. Sichuan sausage, as we all know, seems to be a very simple thing, but it is the sweat crystallization of the rural people in their hometown for a year or even a year and a half. We feed pigs without feed and cut pig grass for at least 8-12 months; pickle bacon and sausages for at least 3 days; pickle them in earthen earthen pots at home; smoked bacon and sausages for at least 5 days; and smoke them with firewood and watch them by special personnel. The sausages at home are not as good-looking as those in the supermarket, but they are absolutely clean and no additives. With the meat quality of our pigs, we can kill all the sausages made by the production line. Let's watch the whole process of our sausage making. See here for details http://junongyoupin.com ”

Production steps:

Step 1: the pork just cut is the freshest and still hot. But killing pigs is a bit cruel

Step 2: do too much fat sausage is not delicious, especially this kind of fat bubble meat, to shave. So as not to affect the taste of sausage.

Step 3: cut the selected lean meat into small pieces, so that it can be tasted. It's also good to drink sausage

Step 4: cut the meat, the meat is called a good! There's no way to compare the meat in the market outside.

Step 5: stir fry the salt in the pot. When the salt is over high temperature, you can feel at ease. Stir fry the salt and pepper powder together to avoid uneven sausage and seasoning

Step 6: mix the seasoned meat and marinate it for more than ten minutes to fill the sausage

Step 7: mix the meat and seasoning with chopsticks, mix well, put it in the basin, and then fill the sausage after marinating for 10 minutes

The eighth step: wash and wash with Baijiu, and rub the wrong intestinal pig's casing in the inside and outside, especially clean. This is for sausage. I don't know how to make the casing outside

Step 9: cut off the bottom of the bottle with a small bottle and it becomes a homemade sausage filling tool. The family doesn't know how to shop online and it's not convenient to buy things. This way, it's practical and makes the best use of everything

Step 10: squeeze the sausage by hand while pouring it. Only when the sausage is smoked can it taste good and cut out can it look good. After the meat inside is squeezed tightly, tie the sausage in small sections with white thread

Step 11: install part of it, take it to the pole and hang it to dry.

Step 12: This is the sausage smoked in our family for a whole day. Does it look like I want to eat it! After another three days, we can get some to taste

Step 13: take two small sections of sausage and cook it. This is what it looks like after half an hour. I'm still angry. The sausage at home is delicious without seasoning

Step 14: take a close-up to show you how attractive the meat of sausage is. This is the real Sichuan sausage. You have to feed your own pigs to make such a good sausage

Step 15: let the sausages dry for 5-10 minutes, cool slightly and slice again, so the sausages won't fall apart. Put the sliced sausage on the plate, it looks good and delicious!

Materials required:

Pork: moderate

Zanthoxylum bungeanum: right amount

Chili powder: appropriate amount

Pepper powder: right amount

Thirteen spices: appropriate amount

Shallot: moderate

Salt: right amount

MSG: right amount

Note: if you want to eat Sichuan sausage and bacon shoes, remember to come here http://junongyoupin.com There are also many local ecological snacks, such as non fertilizer, non pesticide, non transgenic agricultural products!

Production difficulty: simple

Process: fumigation

Production time: several days

Taste: spicy

Chinese PinYin : Di Dao Si Chuan Chun Shou Gong La Chang