How to make marinated pork sausage and tips on how to do it

5 catties of large intestine head

Half a stick of Lee Kum Kee head pump

Two sticks of Lee Kum Kee marinade

Amount of peppercorns

Amount of ginger

Amount of star anise

Amount of fennel

Amount of dry chili pepper

Amount of fructus herbaceus

DifficultyAdvanced

Time Hours

Flavor Medium Spicy

Craft Brine

Method Steps for Brining Pork Intestine

1.

Rinse one end of the large intestine three or four times against the faucet, turn out the inside and wash it again for three or four times, to remove the surface of the intestines from the dirt and the oil tendons, I kept some of the oil tendons for the sake of increasing the texture. Then add a tablespoon of flour and knead and wash again, put in water and rinse well, add a moderate amount of yellow wine and vinegar soak for half an hour. The fat intestines will be cleaned again, the water filtered dry, the inner surface of the fat intestines turned inside, is the natural state of the intestines.

2.

Put into the pot of boiling water and cook for 5 minutes

3.

Put into the brine to soak for 20 minutes

4.

High fire boil, and then slow fire a cook for an hour

5.

an

After one hour, turn off the fire and fish out to cool

6.

Then cut into small pieces, you can serve on the plate

Warm tips

1, wash the fat intestines can be washed with flour, vegetable oil, vinegar, salt and so on, I'm more in favor of the use of flour and vinegar, washed clean.

2, brining to use a small fire to cook slowly, fat intestines cooked and then immersed in the broth, cooled and fished out can make its flavor completely into and not easy to shrink.