Cantonese style sausage

Overview

Today is the Little New Year, and I wish everyone a Happy New Year in advance~ We have said that Laba is the New Year, but at that time I felt that it was almost a month away. When it comes to the Little New Year, it feels like the New Year is tomorrow, haha! This sausage was made before my Laba. It has a Cantonese flavor that is suitable for all ages, so it is sweeter. It can be fried or stir-fried. The most convenient thing is to put it in the microwave and turn it on for a minute to make people drool. In fact, making sausages is the easiest. The key is to wait slowly~

Tags

• snacks
• cantonese cuisine
• old man
• dinner with friends
• winter recipes
• lunch
• clear water
• light soy sauce
• liquor
• pork
• sugar
• casing
• salt

Ingredients

Steps

1. 1 Pork fat to lean ratio is 3:7 or 2:8, depending on your preference, mince it into minced meat or cut into small dices

   

2. 2 Add 18g of salt

   

3. 3 Add 10g of light soy sauce or other light soy sauce

   

4. 4 Add 10g white wine, high

   

5. 5 Finally add 15g of water

   

6. 6 Stir vigorously in one direction, then set aside to savor for half an hour

   

7. 7 You can choose fresh casings on the market, or salted casings like mine

   

8. 8 Wash the inside and outside with warm water to remove excess salt

   

9. 9 Find a long funnel, start from one end, and put all the casings on it

   

10. 10 Tie a knot in the last section

    

11. 11 Then comes the meat-stuffing process of liking (simple) hearing (single) and enjoying (coarse) seeing (violent). Stuff it for a while and stroke it. There should be no air in it

    

12. 12 Stuff it in until all the meat is stuffed in, try to stuff it in as big as possible, and tie the ends

    

13. 13 Divide it into several sections according to your preference and tie it up with cotton thread

    

14. 14 Rinse the surface clean, use a toothpick to pop the small bubbles, and put it in the sun for half a month to a month and it's done!