The practice of the sausage

\u0026 nbsp; 6 pictures

\” Patience. \”

ingredients details

Main ingredients

150 grams

150 grams

Auxiliary material

[ 123]

Salt

100g

Meiji fresh soy sauce

Chicken Essence

Tips and crafts

A few days consuming

Advanced difficulty

[ 123]

It is best to choose the meat of the pig’s hind legs.

2

Cut the pork into a small piece of 2 cm.
3

Cut the meat into the pot.
4

Add seasoning.
5

Stir well with your hands.
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Cover with plastic wrap for 24 hours of taste.
7

Installioned salt grains on the surface with warm water.
8

Soak in warm water for more than 5 hours.
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The soaked casing is then rinsed on the faucetInner wall, (the purpose of this is to give a lubricating effect on the inner wall of the casing, and it is easy to irrigate when you irrigate).
10

Enemy tools.
11

Cut the bottle of a cola cake, put the casing on it, and the other end of the casing Essence
12

Slowly stuffed the pickled meat into the casing, pay attention, not too tight, so that it cannot be too tight, so The casing is easy to break.
13

While stuffing, rushing down with his hands.
14

After the casing is filled, a knot is knotted at about 15 cm and tied it with a rope.
15

The irrigated sausage finds a cool and ventilated place to hang off the air (usually 4 to 7 days) Essence
16

Put it in a fresh -keeping bag and put it into the refrigerator frozen room to save. (You must put in the freezer, it is easy to deteriorate in the refrigerator)
17

Put the steamer when eating middle.
18

The steaming of the prosperous fire will be eaten.