Sausage originated before the Southern and Northern Dynasties in China. According to the written records, it has a history of 1,500 years. The Northern Wei scholar Jia Sizhen wrote a detailed "Enema Method" in the "Qi Min Yao Shu" to record the sausage production process and the method of ingredients. In the traditional farming society, every year in the twelfth month, every household slaughter the young pigs (the sausage is called the sausage in the south, and the name is imported into the twelfth lunar door). The pig's head is used for worship, and the pig's small intestine is scraped with bamboo chips. To the transparent, the pork slices are fed and then filled into the casings and fried with the horse lotus grass. The cold hanging is naturally dried in the shade, and the sausage is a must-have for the Spring Festival with dumplings and firecrackers.
Divide the meat into several pieces, wash it with cold warm water, drain the water
Cut the drained meat into small pieces of 2 cm square
Ginger peeled, green onions and yellow leaves and roots, washed, ginger cut into small pieces, cut onions, cut into pieces with a cooking machine
Pour the ginger and onion juice into the meat, then add the salt, white wine, soy sauce, sugar, mix well, and then go over it over time.
The casing is washed on the self-made funnel (the upper part of the Sprite bottle), and the cotton thread is ready.
Put a casing on the self-made funnel, tie the tail of the casing with a thread, put the meat in one hand and put it into the homemade funnel, while pressing, while carrying the meat to the casing, This is until the other end of the casing, tied with a thread, and then tied together every ten centimeters in the middle of the sausage, a sausage just fine.
Use a needle to poke the place with bubbles, then rinse the surface with water. 8. Fill the sausages and hang them outside. After ten days, feel a little hard by hand and you can receive the freezer in the refrigerator.