How to eat sausage(xiang chang chi fa kong que kai ping )

How to eat sausage

Introduction:

"This seemingly simple dish took me at least n days, but the taste was OK. It can be eaten in a variety of ways, such as platter, fried celery, fried garlic bolt, etc.. In fact, its essence is very similar to Bacon, but its shape is different. A dish on the table is worth ten days of cooking. Let's have a look at my family's golden dishes for the Spring Festival this year. "

Production steps:

Step 1: wash the pork, dry it and cut it into small pieces. Add pepper powder, ginger powder, star anise powder, sugar, cooking wine, pepper powder, pepper powder, vegetable oil, salt and a little monosodium glutamate, mix well and marinate for 1-2 days.

Step 2: remove the lard from the outside, scrape the oil from the inside, soak and knead with white vinegar and alkali noodles respectively, remove the fishy smell, clean the inside and outside, control the moisture and reserve. This step is very troublesome and crucial.

Step 3: the necessary tools for filling sausage: scissors, clean cotton string, small drink bottle. The drink bottle is cut from one third of the place. One end of the pig's small intestine is tied tightly with a rope, and the other end is put on the mouth of the bottle. Use chopsticks to slowly fill the pickled diced meat, fill it up, and tie it with a rope to separate it. This step takes two hours. Because my husband and I are busy with oil, there are no photos in this link.

Step 4: tie some small holes with toothpick for easy exhaust, hang them in a cool, ventilated and dry place, and air them for 8-10 days.

Step 5: steam for 30 minutes, cool, ready to eat.

Step 6: slice the cooked sausage, decorate it with carrot and celery leaves, and let it cool. It can be eaten directly or dipped in juice according to personal taste.

Step 7: if you can't eat for a while, keep it in the freezer.

Materials required:

Fat pork: 750g

Lean pork: 1750g

Pig small intestine: 1 set

Zanthoxylum powder: 30g

Ginger powder: 20g

Star anise powder: 40g

Salt: right amount

Sugar: 15g

Cooking wine: 25g

Chili powder: 35g

Pepper: 15g

Vegetable oil: 50g

MSG: right amount

Note: 1. The lean and fat ratio of diced meat is 3:7. You can also adjust the lean and fat ratio of diced meat and seasoning according to your personal preference. 2. First, remove the lard from the outside of the small intestine, soak it with alkali noodles and white vinegar, and rub it to remove the fishy smell. Then clean the inside. When turning the small intestine, turn over a little bit from one end and flush it with tap water. Continue to wash with soda and white vinegar to remove the oil from the inner wall. Some friends like to scrape off the fat inside (the light red part of the inner wall). In fact, it's not so troublesome, it's OK to deal with it simply. 3. Slow down during enema to prevent casing damage. 4. The sausage must be filled with toothpick to make a small hole for easy exhaust. Then hang it in a cool, ventilated and dry place. 5. The best season for sausage making is winter with strong wind and dry climate. 6. Sausage and bacon almost have a principle, in addition to making cold dishes, but also with vegetables fried.

Production difficulty: Advanced

Process: steaming

Production time: several days

Taste: slightly spicy

Chinese PinYin : Xiang Chang Chi Fa Kong Que Kai Ping