Pink sausage

自制粉肠的做法

\u0026 nbsp; 1 picture

ingredients details

Main ingredients [123 ]

Pork

    500 grams

Auxiliary materials

salt

28 grams

  • Wuxiang powder 5 grams
  • Nutrot powder 1 gram
  • ] Soy Sauce 30 grams
  • corn starch 130 grams
  • Pepper water 400g
  • Onion mince 30 grams
  • Ginger 10 grams
  • Seideline

  • 20 grams white sugar
  • A moderate amount [ 123]

  • Tea A moderate amount
  • Wuxiang flavor cooking process

One hour takes time

Ordinary difficulty

  • The method of self -made powder sausage

1

Separate pork fat and thin into thin strips, soak the lean meat with water to remove blood
  • 自制粉肠的做法步骤:1

    2

    Boil the peppercorns with five grams of peppercorns and cool it

  • 自制粉肠的做法步骤:2 3

    The thin meat that will remove blood water will be removed Dry the water, crush with a meat grinder

  • 4 自制粉肠的做法步骤:3 Cut the shallots into the end

  • 自制粉肠的做法步骤:4
    ]

  • 5 自制粉肠的做法步骤:5 Ginger cut into the end

  • 6 [ 123] Pour into the meat filling, put in spiced powder, salt, meat powder, soy sauce, and peppercorns

  • 自制粉肠的做法步骤:6
    7 [ 123] Put corn starch after cooling, and then pour sesame oil

  • 自制粉肠的做法步骤:7
    8

    Rinse the inside with water

  • 自制粉肠的做法步骤:8 9

    Then put it in the enema machine and fill it into the intestine

  • 10 自制粉肠的做法步骤:9 Put the ingredients, fragrant leaves, and boiled after boiling Pepper of peppercorns, medium heat, sausage after water temperature

  • 11
    When the intestine swells, the fire is small, and the fire is small, and the fire is small. Tie the intestine through the needle, or keep it tie, cook for about 30 minutes 自制粉肠的做法步骤:10

  • 12

  • The cooked intestine [ 123]
    自制粉肠的做法步骤:11

    13

  • Put the appropriate amount of sugar and tea in the tin foil, put it in the bottom layer of the oven, put the cool sausage in the middle layer of the oven, , Fire for 20 degrees and 10 minutes. By the last five minutes, adjust to the fire

  • 自制粉肠的做法步骤:12

    14

    The smoked intestine

  • 自制粉肠的做法步骤:13

    Tips

    It is necessary to separate the meat fat and thin, and the lean meat must be removed with water, otherwise the intestines will be very fishy, \u200b\u200band the intestines will be cooked to the back. Use a thin long needle to keep tie, not cover, otherwise it is easy to cook, and the intestines cannot be filled too full.

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