by Alian
Lean pork 400 g
Pork fat 100 g
1 tsp of salt
1 scoop of sugar
Five-spice powder half a spoonful small
Half a scoop of honey
1 tbsp rice wine
1 tsp of oyster sauce
2 tbsp sweet potato starch
3 scoops of ginger water
Sheep casing 1 pack
1: Prepare the shallots and ginger water and set aside. Pork lean meat and pig fat meat are cut into pieces separately, and the fascia found should be removed as much as possible.
2, pig lean meat to retain the fiber, do not beat too broken, hit to a uniform small particle can be.
3, the pig fat should be crushed as much as possible, stirred to a delicate state. ⚠️ Lean pork provides the taste of elastic teeth; pork fat provides grease and is moist to eat. ⚠️ Grind the meat with a food blender or hand chopping, don't use a wall breaker!! ⚠️ Commercially available minced meat doesn't retain enough fiber, so it's less brittle.
4: Mix lean pork and pork fat and add all the spices. ⚠️ You can add 1 small spoonful of red yeast powder, it will look more rosy and tempting, mine no more.
5: Stir vigorously and firmly in one direction for about 10 minutes.
6, until the meat filling is glued together, there is a drawing effect. ⭐️ Such an original crispy sausage filling is ready ❗️
7. On the basis of the original taste, we can ➕1 large spoonful of freshly ground black pepper ➡️ black pepper flavor crispy sausage. ➕50 g cooked corn kernel ➡️ corn crispy sausage. ➕50 g cut into small pieces of cheese ➡️ sausage. wait......
8, mixed meat stuffing should be refrigerated for at least 2 hours, the longest overnight ❗️❗️
9, the casing is bought back is salted, first pour water into it to wash it, but also check whether there is any leakage. After washing, put it in water, add the remaining shallot and ginger water and an appropriate amount of cooking wine and soak for an hour to remove fishy. ⚠️ Casings should be pig casings and sheep casings. The sheep intestines are thinner and slenderer; the pig intestines are thicker and rounder.
10: Put the clean casing on the funnel.
11. Slowly stuff the refrigerated meat filling, fill it all and then sort it out to make the meat filling more evenly distributed. When tidying up, you should also constantly adjust the fullness of the meat sausage, gently pinch it to feel full but not very tight on the line, too tight may make the meat sausage burst open when cooking. Twist every other section, divide the sausage into sections, and tie the knots in the sections with a rope.
12, find the bubbles in the meat intestine, with a toothpick / hemp sewing needle to puncture them, also to prevent the cooking process from bursting ❗️❗️
13, the filled sausage hanging in a cool and ventilated place to dry, half a day or overnight.
14, until the surface of the sausage is not wet to the touch, dry dry oil is good.
15: Cook in cold water over medium-low heat for 15-20 minutes. ⚠️ Don't let the water boil the whole time, just cook it slowly.
16: Fry until fragrant.
17. Crispy sausage.
18. Crispy sausage. Freeze-preserve after boiling.
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