How to make the production of Sichuan sausage


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[Except baking ~ cooking meals, the seasoning of meals is generally only It is expressed in \”appropriate amount\” ~

Everyone’s taste is different ~ North and South are far away ~
In the case of Jiangsu and Zhejiang ~ Shanghai Porridge thick red sauce ~ Suzhou Wuxi is sweet ~ Nanjing porridge salty and fresh ~ [123 ] So the seasoning is still mastered by yourself ~
You don’t have to mechanize the cooking ~ \”

ingredient details

[ 123]


A moderate amount

  • Auxiliary material

High liquor

Meat 10%
    Soy sauce

  • A moderate amount
  • Affairs

  • Cuminum powder
  • Affairs

  • pepper powder
  • A moderate amount

  • Spicy flavor Pickled process

One Consumption of hours

Simple difficulty

  • The method of making Sichuan -flavored sausage production

  • [ 123]


One piece of leg meat ~ I prefer lean meat ~ In fact, it is best to use pork belly ~ fat and lean ~ taste better ~

  • 川味香肠的制作的做法步骤:1


    After the meat is washed, drain the meat ~ Then cut the meat into a small long strip ~ It is proved to be a small long strip. There is no meat strip to make ~

  • 川味香肠的制作的做法步骤:2 3

    Then put in high white wine ~ white sugar ~ soy sauce ~ cumin powder, pepper powder powder, pepper powder powder Wait for the seasoning ~

  • 4 川味香肠的制作的做法步骤:3 As for how much the seasoning items are placed ~ After all It is about 10 % of the meat ~ kneading the meat with your hands ~ Do a horse killing chicken ~ After fully stirring, put it in the refrigerator to refrigerate ~

    [ 123]

  • 5

  • Soak the water for 20 minutes after washing the salt ~ Wash the enema tool for spare ~ After the preparation is ready ~ Start the enema ~ Use the tool to put the meat into the intestineThe clothes are made into a sausage ~ a bar code ~ If you find that the sausage has air bubbles ~ just break with a toothpick ~ Finally, find a ventilated and cool place ~ It can be found in about 10-15 days ~ When you eat it, you can eat it ~ When you eat it, you can eat it ~Just steam the water ~


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