I have a deep admiration for Harbin red sausage: what is the reason I fell in love with it deeply: it originated from the fact that in every morning market in the city in the early years, I fell in love with the taste of Harbin pink sausage: it has a strong garlic aroma in its strong fragrance, which is so fragrant and sultry... I also bought Harbin red sausage in the morning market, and the taste was more fragrant than Harbin powder sausage... So, I became addicted to Harbin red sausage?! By chance, I found the secret recipe for the family to make Harbin red sausage on the Internet; under the pretext, I began to infuse The operation of making Harbin red sausage...
By the small family has a female first growing up
Pork plum meat 1200 g
Minced garlic 60 g
Table salt 20 g
White pepper 5 g
Starch 70 g
Cool white open 180 g
Sheep casing 1 meter
1: Soak peppercorns, star anise, fragrant leaves, grass fruits, cloves, sanna and baikou in hot boiling water for half an hour and let cool.
2: Chop the pork plum blossom meat with a knife for 3 minutes and 7 minutes thin into the pot.
3: Add salt, red yeast powder, white pepper, a small amount of starch and 3 spoonfuls of spice water to the basin, stir well and put in the refrigerator for 12 hours or overnight. Soak the casings in advance and set aside.
4: Pour the spice water into the remaining starch and add the minced garlic (Note: the minced garlic can only be chopped with a knife; the garlic clove must not be crushed with a knife and mashed in the garlic nest. That way, it tastes bad). After that, pour the stirred starch water into the meat filling, stir while pouring, stir until the meat filling is very sticky and elastic to start the enema (do not fill too full, otherwise, it will break the skin).
5: Bring water to a boil (about 90°C) Add red sausage over low heat and cook for 20 minutes. Will the skin be boiled on a high heat? You don't say, I didn't tell you?
6, prepare a pot (to give the red intestine a smoky baptism): cut a piece of tin foil, add a small bowl of rice, an appropriate amount of orange peel, tea leaves, peanut shells and white sugar, open the medium heat to smoke the red intestine, color, incense.
7: Put a round barbecue in the pot and put the red sausage on medium heat for smoking.
8. After smoking, the red intestine becomes shiny and shiny. If you can't finish eating, you can put it in the refrigerator and freeze it.
9. When you want to eat, take out the frozen red sausage from the refrigerator and put it in the pot and steam it thoroughly.
10. After cooling, you can slice and serve on the table.
1. The minced garlic used to make red sausage must be sliced with a knife and then shredded and then chopped. 2, the enema can not be too full, when boiled will break the skin. 3, when the red sausage can not be eaten can be frozen, when eating it out of the steaming can be.
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