Authentic Cantonese sausage how to do how to do Cantonese sausage

1, ready to fat and lean with pork and sausage, also need white wine, you can buy two pots of head, plastic wrap and a small funnel is also indispensable, in addition to the need to prepare some seasoning: sugar, salt, soy sauce, chicken essence, five spice powder.

2, first cut the meat into small pieces, add sugar, salt, soy sauce, chicken essence, five spice powder and other seasonings and mix well;

3, a bottle of 10ml of red star erguotou poured in three-quarters of the way or so, do not pour it all;

4, put on a disposable glove, with the hand to all the ingredients to mix well, to avoid erguotou burns the hands;

5, stirring Even after the mixing, wrapped in plastic wrap to cover the minced pork, stood for a whole day, this process can not rush Oh;

6, the next day began to fill the meat sausage, the small funnel fixed in the entrance of the casing, casing the other end of the rope tied with a thin;

7, the meat to the intestine inside the filling, and from time to time to use the chopsticks to press down a press to ensure that the degree of tightness;

8, a casing is completely full of casing and then tied the rope to the entrance of this end;

9, a casing is completely full of casing and then used

9, all filled, remember to use a toothpick or needle to each sausage are tied some mouth, so that the air inside the discharge, the sausage hung up, drying a week on the almost ready to eat.