How to make Cantonese sausage delicious?

The recipe and practice of Cantonese sausage are moderate in sweetness and saltiness, and the bacon is mellow!

The steps are as follows:

First, look at the formula.

Prepare ten catties of pork, and don't use pure lean meat, which is fat and thin alternately, and the ratio is 3 fat and 7 thin, so that the sausage made is better without dry wood.

Prepare 200 grams of rock sugar and grind them into powder to make rock sugar powder. If it's too much trouble, you can directly buy rock sugar powder or use white sugar, but rock sugar is better than white sugar.

Prepare100g salt. To make Sichuan sausages, some people may use120g salt or150g salt. When cooking Cantonese sausage, you don't need to put so much, as long as it tastes right. It is enough to put 100 gram of salt in 10 kilograms of meat, and the sugar content is more than the salt content.

Prepare180g high-alcohol liquor, and pay attention to the high degree to enhance fragrance, prevent corrosion and prolong the shelf life.

Prepare10g of chicken essence and10g of white pepper to increase the umami flavor and fragrance and make it more fragrant.

Second, look at practice.

Pork is cut into larger pieces for easy cleaning. There are two cleaning methods. One is to wipe the dirt and blood on the surface with a dry cloth, and then scrub it with white wine, that's all. The other is to wash it directly with water, do not soak it, and then hang it to dry after washing. Be careful not to sun for too long, so as not to affect the taste, as long as there is no water, but make sure that the pork has no water.

After cleaning the pork, remove the pigskin and cut it into small pieces or strips. Be careful not to chop it into minced meat, let alone mash it with a cooking machine, otherwise it will taste terrible.

Don't get wet when cutting meat. Kitchen knives, chopping boards and basins shall be free of water and oil.

Then add seasoning to the pork, add salt, rock sugar powder, high-alcohol liquor, white pepper powder and chicken essence, put on disposable gloves and stir evenly. Because there is a lot of meat, mix it for a while and it will be delicious only after it is thoroughly mixed.

Don't worry about filling after mixing evenly. Put it aside and marinate for about two or three hours. Don't be idle during the marinating period. First, treat the casing, put it in a bowl, wash it with warm water, add salt and white wine a few times, and soak it in a little white wine after treatment. After this treatment, the casing has no odor and is not easy to break when filling sausages.

When the meat is cured, put the casing on the enema device and pour the meat in. Pay attention to tie the pieces tightly with a rope, so that the sausage is tight and delicious, and it is not easy to spread out whether it is fried or steamed, and it sells well.

Remember to disperse it with a toothpick after filling it out, and stick it on the surface of each sausage a few times to vent.

When it is full, pour warm water into the basin, put the sausage in the basin for a while, so that it will be cleaner after treatment, and then hang it in a ventilated place to dry until the sausage is dry.

After air drying, put the sausage into a fresh-keeping bag, let out air, tie it tightly at the seal, freeze it in the refrigerator, and take it out and steam it when eating.