<h1 class="pgc-h-arrow-right" data-track="1" > meat of the sausage is still washed? Teach you the detailed method, keep in mind the 3 tricks, fresh into the taste without smell</h1>
The smell of winter is getting stronger and stronger, and there is still a week or so to go until winter. At this time of year, there will be a large number of people curing bacon, pickled fish, sausages, etc., taking advantage of the cold weather, not easy to break, put it outside to dry well, and then you can keep it and eat slowly, you can eat all winter.
Our family does not like to eat bacon, bacon, bacon and the like are not very interested, I have done it once before and put it for more than half a year, I don't want to do it this year. But when it comes to sausages, it's a favorite of our whole family, and it can be steamed and eaten, and it can also be fried with other vegetables, which is really delicious.
When it comes to filling sausages, many people always complain about how to make themselves so easy to break, and the fragrance is not very strong. When filling sausages, does the pork still need to be cleaned, is it easy to deteriorate after washing? In fact, it is not, today teach you the detailed method, keep in mind the 3 tips, fresh and flavorful, not easy to stink.
<h1 class="pgc-h-arrow-right" data-track="17" > [sausage filling].</h1>
Recipe: 10 kg of pork, chili noodles, 120g of salt, five-spice powder, pepper powder, 30g of chicken essence, 150g of light soy sauce, 50g of high liquor, casing
1, first of all, we prepare the casing, 10 pounds of meat is almost 10 meters of casing, put in the water after washing, soak for a while.
2, then we will deal with pork, pork is best to choose hind leg meat, fat and lean more delicious. So pork, in the end, need to be cleaned, this many people do not understand. In fact, it needs to be cleaned, because if you don't wash it, it is too dirty to swallow.
3, but what water to use to clean it, do not use raw water, otherwise it is particularly easy to breed bacteria, we can use cold boiled water to clean, wash after the water on the top completely dry, and then cut it into small pieces.
4. Next, we put the chili noodles, salt, pepper powder, chicken essence, allspice powder, and soy sauce in a container and stir them well.
5, next, do not put meat, but need to put the seasoning, pour the right amount of high liquor, continue to mix it well. The purpose of putting high liquor is to make the sausages that are poured out more likely to stink and deteriorate, and can also play a certain flavoring effect.
6: Let's put the pork in the seasoning, put on the gloves and keep scratching and mixing until it is thoroughly grasped and mixed. Then we prepare a special tool for sausage filling, which is very cheap and can be bought online. Put the casing on top and pour pork into it.
7, but do not completely fill, about 9 points full can be, more words are easy to break the casing. After filling, seal the sausage, and then use the rope to divide into several small sections, on top of each section, use a toothpick to poke a few holes, be sure to poke the hole, otherwise it is easy to break.
8, in the end we can come to dry, but you must know, must be in the sun can not be dried in the place to dry, sausages need to be dried, about 5 days of sitting, you can.
Tips:
3 tips, the first is when cleaning, be sure to use cold boiling water, do not use raw water, the second is to add a high degree of liquor to the inside, it is not easy to smell, spoil, the third is air-dried sausages, must not touch the sun, must be shady.