DIY homemade Cantonese sausage

Overview

After waiting for a long time, I finally have time to make some space today. I have eaten a lot of sausages and I dare not upload my experience of making them until the taste is good! Very delicious! Hehe Cantonese sausage has beautiful perceptual characteristics: bright color, mellow aroma, crispy skin, juicy meat, oily but not greasy, making it the best among all kinds of pickled foods. Not only is it an excellent side dish for banquets of all sizes, but it is also a simple delicacy that can be enjoyed casually with wine or baked rice. Because of its high reputation, it became an elegant and elegant gift for each other as a courtesy. It is known as sausage in other provinces, and the name of Cantonese style is known at home and abroad.

Tags

• snacks
• home cooking
• chenpi
• haitian gold label light soy sauce
• liquor
• msg
• pork belly
• white sugar
• salt

Ingredients

Steps

1. 1 Ten pounds of pork belly, half fat and half lean, cleaned.

   

2. 2 Hang the cleaned pork belly to dry out the moisture.

   

3. 3 The outer casing stems of pig small intestines are torn off, leaving clean small intestines, which are rarely processed by outside processing vendors, which will affect the taste.

   

4. 4 Rinse the small intestine with boiling water from the faucet until it is clean.

   

5. 5 Stir the clean small intestine with flour, vinegar and alkali and let it sit for ten minutes.

   

6. 6 While the small intestine is resting, it's time to process the pork belly. Peel the meat to remove the moisture.

   

7. 7 Cut the pork belly into small cubes.

   

8. 8 Prepare appropriate amounts of seasonings, white wine, gold label light soy sauce, salt, tangerine peel, MSG, and white sugar.

   

9. 9 Pour the seasoning into the cut meat and stir evenly.

   

10. 10 Clean the small intestine that has been quiet again.

    

11. 11 Now start filling the sausage. Use the upper part of the beverage bottle to tie the mouth of the bottle and the mouth of the small intestine tightly. Put the meat into the beverage bottle and squeeze it down with chopsticks to make the meat go into the intestine.

    

12. 12 Tie the stuffed sausage into tight knots every ten centimeters, and use small toothpicks to prick the airy areas inside to allow air to escape.

    

13. 13 Just hang the tied sausages in a ventilated place to dry for a week, and the delicious sausages with a fragrant aroma are ready!