After giving birth to a second child, I always feel that I am entangled in all kinds of trivial things, and I don't want to do things that are a little time-consuming. I couldn't bear the eldest son's chatter that he wanted to eat sausages, so he finally mustered up the courage to make some sausages to satisfy the appetite of the whole family.
First go to the market to find fresh pork foreleg meat, buy 12 catties about 3 points fat and 7 points lean ratio, use the front leg meat to fill the sausage, the meat is more tender, but it is more troublesome to deal with, because it has a lot of mucous membranes, etc., and it needs to be removed when cutting.
It is said that don't wash the meat with water to make sausages, it's easy to spoil, and I always feel unclean with white wine, so every time I wash it with water, and then use kitchen paper towels to clean the water stains on it, and then blow the air for about 1 hour, and the water is basically dry. (This has been done for several years and has not been broken)
Wait for the moisture on the meat to dry, and then slice, our family likes to eat Cantonese sausages, so the seasoning is relatively simple, just put Fen wine, sugar, salt, a little light soy sauce, chicken essence to taste, it's on the line, simple and delicious. There is also a large pot after filling. (Remember to use a toothpick to tie the sausage on top of the sausage)
Find a convenient place to dry, and it will take about 7-15 days to dry.
After drying until hard and thoroughly air-drying, you can stir-fry a plate to taste the taste!
All of them are vacuumed and stored for relatives and friends, and the rest is stored half at room temperature and half in the refrigerator.