Ingredients and methods of dry sausage

It tastes delicious, has a long storage time, is convenient to eat, and the more you chew, the more fragrant it becomes. The common dried fish intestines in the market are made of fresh lean pork, which has been handed down for centuries. Excellent production technology, natural air drying, rich meat flavor and easy preservation.

Practice editing

Dry intestine

Dry intestine

Ingredients: 1.5 kg of meat, including 0.5 kg of fat meat and 4-4.5 kg of lean meat. 2.4 casing (subject to meat filling).

Seasoning: 1. Sprinkle a salt or two. Chicken essence/vegetarian one two three. Three and a half sugars. Soy sauce is three and a half. Two and a half cups of low-alcohol liquor.

Ingredients: 1. Nutmeg 65438. 2. Myrtle 5. Amomum villosum 5 4. 6 cloves (note: dried sausage seasoning can be used instead).

Steps:

(1). Chop the fat meat into stuffing, and cut the lean meat into pieces. The size shall be subject to the fact that it can be stuffed into the casing with a funnel.

(2) Add seasoning and seasoning, stir evenly, and stand for 2-3 hours to taste.

Dry intestine

Dry intestine

(3) After enema, put the intestine on white paper and leave it for about half a day.

(4) Air-dry the intestines in a ventilated place without sunlight for 3-7 days.

(5) Spread the dried bean curd (bean curd skin) on the steamer, then put the sausage on it and steam it with SAIC for 20 minutes.

Save method:

It won't go bad in the refrigerator, but it's not advisable to put it in ice. Otherwise, the water will gradually lose, the meat will gradually harden, and it will not taste good when steamed. You can soak it in cooked oil and store it in a glass bottle. However, oil is easy to taste when soaked for a long time, so there is not much bacon. Generally, it is sealed with plastic wrap or wax bag and put into the lower layer of freezer. The lower layer can also keep the meat taste and avoid mildew, or it can be placed in a cool and ventilated place to avoid light. Don't worry too much.