Ingredients to prepare:
500 g pork (2 points fat and 8 points lean)
10 g salt
10 g white sugar
20 g raw soy sauce
10g cooking wine (I didn't put it in my mouth)
1 g red yeast powder (I didn't put it)
5 g ginger un
30 g king rice starch
100 ml green onion and ginger water (I soak the green onion, ginger slices, and peppercorns in warm water for a short while)
Casing a bag, 500 grams of meat about 1/3 bag, casing with water several times to remove the salt, I use lemon slices to soak for 30 minutes (you can also use a small amount of cooking wine to brew)
I crushed the fat meat with a meat grinder, and the lean part was cut into small cubes with a knife, so that the taste was better.
Place the cut meat in a basin, add the prepared ingredients, add the water three to four times, twist in one direction and twist into a drawn wire.
Take an enema (if not, cut it with a mineral water bottle, use chopsticks), put on a casing, knot one end, put in the meat filling, and tie the other end with hemp rope after filling, and tie the hemp rope in the middle according to your favorite size.
The enema is hung in a ventilated place with a hanger and left to dry for 4 hours, which is the key to making a crispy sausage.
Prepare a pot with cold water, remove the dried intestines, put them in the pot, put the onion ginger in the soaked onion ginger water into the pot, cook for 40 minutes on low heat (the water should be careful not to boil), and skim off the foam while cooking.
Cooked and fished out, cooled and cut with scissors, put in the refrigerator and frozen, can be eaten directly, or fried in oil.