The practice of Cantonese sausages


\u0026 nbsp; 3 pictures

\”This is the first time Lamoko is a sausage, I did not expect Such success is really surprising, and it tastes good. I like it. It ’s not much worse than buying outside, but there is no sweetness to buy outside, haha, I’ m afraid I put too much sugar, so I dare not dare to do heavy hands. . But I didn’t expect the effect to be very good. \”

ingredients details

    Pork [pork [ 123] 1500 grams

  • Installion
  • A moderate amount

Auxiliary materials

[ 123] White Sugar


  • Salt A moderate amount
  • Fen Jiu

  • A moderate amount
  • Salted and fresh flavor

Other processes

A few days of consumption

Advanced difficult Step of practice

  • 1
  • First clean the pork and dry the water;

  • 广式腊肠的做法步骤:1

  • 广式腊肠的做法步骤:2 2

    Cut the pork shattered (not too broken, the taste is not so good);

    [ 123]

  • 3 广式腊肠的做法步骤:3 Cut the pork and put it in a large bowl;

  • 广式腊肠的做法步骤:4


  • 4
    Add an appropriate amount of salt; 广式腊肠的做法步骤:5

  • 5

  • Add an appropriate amount of sugar; [ 123]


  • Add an appropriate amount of Fen Jiu;

  • 广式腊肠的做法步骤:7


    Mix it with chopsticks (the fastest is mixed with your hand, you can put it on a fresh -keeping bag and then mix it). After mixing, you can fry a small piece of meat. Put less, try the taste after trying (Ryoko once seasoned, haha \u200b\u200b~~);

  • 广式腊肠的做法步骤:8

    The meat is marinated for more than 2 hours, takes out the appropriate amount of casing, and uses an enema or other auxiliary tools to pour the mixed -flavored pork into the casing (I have no enema device, I cut off the mineral water bottle assist); [123 123]

  • 广式腊肠的做法步骤:9


    After being poured into a certain amount of meat, the hand is squeezed to the end, and the rope is tied according to your favorite length.;

  • 广式腊肠的做法步骤:10


    Pass the processed sausage, pierce some small holes with a toothpick or acupuncture (so that the sausage water is acceleratedEvaporate), hang it on the balcony (ventilation or window sill) with a hanger or shelf.


Be sure to stab a small hole, otherwise the sausage will not dry for a long time.Hard, it is best to adjust according to your favorite taste.


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