It’s hard to find a recipe for crispy intestines.
Put material A in the basin
Whipping in one direction with chopsticks
Add the right amount of water
Chop with one chopstick in one direction
Adding water starch in several portions
Use chopsticks to whipped in one direction and let stand for 1 hour. (Do not over-mix, stir well, too hard to cook)
Rinse the intestines and soak them in clean water for 30 minutes.
Remove the sheep casing and place it on the root of the funnel. (The casing should be kept warm, and the funnel wall tube can be lubricated with a little oil)
After the casing is finished
Put the pork stuffing into the funnel, the chopsticks are facing down, and the pork is pressed obliquely, so that the pork is relatively smooth.
Check the filled intestines. If there is air, puncture it with a needle, let go of the gas, and mix the pork.
Every 10 cm, tie a knot with cotton thread and tie the sausage to the desired length.
Hang it up to dry the skin.
Remove the dried sausage and cut it from the position of the cotton thread. (can not be cut)
Fill the pot with enough water to burn, about 80 degrees, throw the intestines into the small fire, cook slightly.
Cook for about 20-30 minutes and the sausages will float to turn off the fire. (Remove the sausage, let it cool, dry it, put it in a fresh-keeping bag and store it in a cold storage. If you do more, you can freeze it if you can't finish it in a short time)
When eating, pour the oil into the pan, put the sausage in, and fry until the skin is golden and crisp.
Black pepper flavor: 1000 grams of meat, 100 grams of water, 30 grams of sugar, 3 grams of black pepper, 20 grams of honey, 25 grams of soy sauce, 16 grams of salt, 25 grams of rum (or rice wine), 30 grams of corn starch .
1, pork must choose coarse ground meat, too thin will have no taste. (I am a hand-cut, long time) 2, seasonings can be added according to personal preferences, personally think that sugar does not have to be reduced. Generally, many kinds of powders are used in sausages, which can be purchased at the supermarket. However, different brands and different forms will have different tastes. For example, the black pepper and the black pepper in the bag will have a larger difference in taste. The grinding will be more intense. If you use more, you may not accept it. 3, when cooking sausage, the water temperature is controlled at about 80 degrees, can not boil in a large area, will cause the casing to burst and affect the appearance. 4, the sausage is cooked, let cool, dry, put into the bag to be stored in a cold storage, can be fried when eating. If you do too much at a time, you can freeze it, thaw it in a microwave, and fry it.