Appendix: sausage making method: (for reference only)
750 grams of lean pork, 250 grams of fat pork, 100 grams of sugar, 40 grams of salt, 20 grams of glucose, l00 grams of liquor, 50 grams of casing, ginger powder (juice), MSG, five powder appropriate.
Wash the meat, wipe off the surface moisture, and cut into chunks about the size of broad beans. Cut fat into equal pieces and mix well with lean meat.
2. Add sugar, salt, liquor, monosodium glutamate, ginger powder and five-spice powder to the meat and mix well.
Soak the casing in warm water and rinse. The end of the casing is tied (sealed) with white thread. The other end of the casing is placed over the mouth of the clean funnel. The seasoned meat is then placed in the funnel and slowly poured into the casing.
4. Gently squeeze the meat from the entrance of the casing to the lower end of the casing. But do not push too hard to avoid bursting the casing. Until the meat will be filled, if the remaining casings, can be used clean scissors to cut off the casings, dry, left again.
5. Puncture the well-fed intestine with a sterilized needle (a large household sewing needle is enough) (that is, insert some holes in the casing to remove the air and moisture in the sausage, and require the sausage to be free of air bubbles and water drops), and squeeze the meat in the intestine. Then tie the knot about 15 centimeters with a clean, thin thread. Hang it in a ventilated place to dry until the sausage is dry and hard. Cut off the tying line of each section to be collected.
Production essentials:
Sausages can be prepared according to your tastes. But make sure to include liquor and ginger (juice) in the dressing.
Add a little glucose to the sausage to make it red and beautiful.
Sausages can last a long time.
Food method:
Steaming and slicing can be done.
