Sausage(la chang )

Sausage

Introduction:

Production steps:

Step 1: wash the pork, control the dry water, stir fry the pepper in a dry pan and press the powder.

Step 2: cut small pieces

Step 3: onion, ginger, garlic, pepper, pepper powder. Soy sauce, refined salt.

Step 4: onion, ginger, garlic, soy sauce, refined salt

Step 5: glucose, which can be sweetened, can also be a dye after fermentation.

Step 6: stir well and marinate for a while before pouring. We all know about the processing and filling process of casings!

Materials required:

Pork: 5000 G

Glucose: 500 g

Soy sauce: 50g

Refined salt: 50g

Onion, ginger, garlic and pepper powder: appropriate amount

Note: if there is no red rice koji, glucose can be used instead.

Production difficulty: ordinary

Process: salting

Production time: several hours

Taste: slightly spicy

Chinese PinYin : La Chang