Hengshui specialty - giant deer sausage, with a long history and unique flavor. As a delicious dish, sausages are loved by people in ancient and modern times, no matter how big or small banquets, family drinks, and wine accompanied by meals, they all have their place. The giant deer sausage is the leader of its "family". It has the characteristics of pure material, exquisite craftsmanship, fragrance is not greasy, and storage durability. Therefore, the giant deer sausage is not only famous in Hengshui City and Countryside, well-known in neighboring counties, but also in large cities such as Beijing and Tianjin. Therefore, it has long been said that "anyone who comes to Hengshui will taste hengshui old white dried and giant deer sausage". As for the year in which the giant deer sausage began, it is impossible to verify, but according to some old people in Julu Town, the giant deer sausage was famous in the late Qing (Dynasty) and the beginning of the People(Guo). At that time, there were four people making sausages in Julu Town, including Han Laoli, Ren Laoxin, Gao Dengke, and Zhang Baojian. Now it has grown to as many as ten. In order to pass on the traditional method of making giant deer sausage to future generations, it is now summarized and introduced as follows:
One. Ingredients: (1) take the pig intestine as the coat, use the thin hemp rope repeatedly before use (or scrape with a knife), remove the mucous membrane of the inner wall of the pig intestine; (2) pork, before and after the hip tip (lean meat is more) is better, cut into inch long meat strips, the meat strips should be thin and not thick; (3) powder dough, before the early "Seven Seven Incidents" are used mung bean dough, and later also use potato dough, the former is the best, no matter what kind of powder dough, it must be removed from the miscellaneous; (4) Seasonings, including sesame oil, ginger shreds (minced), incense powder, monosodium glutamate, broth a total of five kinds. Because the broth plays a key role in adjusting (fixing) the taste, the broth is also very particular about the preparation of ingredients (the method is attached).
Two. Intestinal filling recipe. According to the calculation of pork 10 (city) pounds, mixed with flour 2. city pounds, small ground sesame oil 200 grams, ginger shredded (not) 200 grams, sausage special five-spice powder 25 grams, mixed with an appropriate amount of broth.
Preparation method, first shredded meat, sesame oil, ginger shredded (end), spices, monosodium glutamate with broth mixed and stirred, and then added to the powder ball, continue to stir repeatedly, the concentration is thick porridge, to achieve uniform particles (powder) can be.
Three. Potted and cooked. The length of the sausage coat varies, and it is generally 75 cm long. Hand-filled filling with a funnel. Raw intestinal filling accounts for 75% of the space inside the casing, too much is easy to rupture, less sausage shrink thin casing thickened. The sausages are filled and cooked in water or broth. The method is to boil the water (soup) into willow seeds (small opening is not large), use your hands or substitutes to carry the ends of the sausage in a circle, shabu in the pot for several rounds, wait for the sausage filling to be formed and then put into the pot, generally cook for 30 minutes. It should be noted that when cooking the intestine, in addition to the heat of the individual circles of the intestine, the internal air expands too much, and the needle is pierced with a hole to deflate, and the needle is generally not used to prevent the intestinal oil from spilling out.
Four. Smoked antiseptic. Once the sausages are cooked and cooled, they are then smoked over a fire with clean sawdust (willow wood sawdust is best). The sawdust fire should be moderate, and it is advisable to produce smoke and no flames, so that there is roasting in the smoke, smoking in the roast, and set smoking in one furnace. Sausage smoked on the fire, smoked into jujube red in winter, (cold fading), summer golden yellow (hot long color) after smoking, coated with a layer of sesame oil on the surface of the sausage, can play a role in flavoring and repelling flies. After the smoked sausage, you can achieve a long storage period (two weeks in the summer), crisp skin, tender meat, good color and taste, and delicious taste.
Appendix 1. Sausage special five-spice powder formula, a total of 17 flavor herbs, including: Bai Zhi 5 (city) jin (hereinafter the same), tangerine peel 1.5 kg, mountain naphthalene 1.5 kg, Guan Gui 1.5 kg, oil cinnamon 0.5 kg, nutmeg 0.5 kg, male cloves 0.5 kg, female cloves 0.5 kg, cumin 0.5 kg, dried ginger 0.5 kg, grass and fruit 0.5 kg, guangsha kernel 0.5 kg, red percussion 0.2 kg.
Appendix II. Broth preparation and tranquilization. (1) Use fine net meat or pork ribs to cook the soup, without pig water; (2) Enough salt, (no longer put salt when adjusting the intestinal filling) (3) There are eleven kinds of condiments such as broad sand kernels, nutmeg, male cloves, female cloves, grass fruits, grass koss, star anise, tangerine peel, white root, mountain naphtha, purple cinnamon and so on. How much seasoning is made depends on the amount of soup; (4) Broth treatment method: first boil the broth with fire, and then pour the pig's blood dissolved in cold water into the boiling soup pot, so that the light debris in the broth is floated on the surface, and the broken bone and meat ballast sink to the bottom of the pot. Remove the upper and lower impurities, the broth is clean and free, clear and transparent, and can be used.
Zhang Baosheng Gao Ligeng dictated by Wang Jishao
The third series of Hengshui Literature and History Materials