Health benefits
Pork: Moisturizing
Ingredients
Pork ( 20 pounds ) | Pig casings ( appropriate amount ) |
Thirteen Incense ( 2 boxes ) | White wine (appropriate amount) |
How to make homemade Cantonese sausage (lazy version)
1. Wash the pork, cut into strips and put in a basin.Just cut the size according to the thickness of your enema tube.Take charge yourself.
2. Wash the pig casings and soak them in water.At least 2 hours.
3. After the seasoning and meat are evenly mixed (huo), marinate 2 hours
4.Put in the Cantonese sausage seasoning bag and Shisan Fragrant, white wine.Appropriate amount of white wine.
5.Start the enema.Tie a tight knot at the end of the pig casing.I use a manual one.Because I was doing an enema, I didn’t take any pictures.
6.After filling, determine the length of the sausage, and then tie the thread.Dead knot.After all the holes are tied, rinse them with warm water and prick the holes with toothpicks, not too much to avoid breakage.Finally hang it in a ventilated and cool place to dry.It can be smoked or dried and cooked directly.Let dry for at least 10 days.
Tips
Don't be too hasty or forceful during the enema to avoid rupture.If you don’t like thick sausage, use sheep casings, which are thin sausages.If you want to eat Sichuan flavor, just add one more condiment: chili noodles.Add spiciness according to your own taste.My family likes Guangzhou flavor, so I don’t have Sichuan flavor.
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