Pork stuffing: 24 grams of salt, 26 grams of sugar, 2 tablespoons of ginger, 60 grams of honey, 8 grams of black pepper, 4 grams of white pepper, 5 grams of red yeast rice, 4 tablespoons of oyster sauce, stir well
Add 60 grams of starch, 90 grams of wine, a little water, and grab it with gloves. Stir the chopsticks along the side and feel the meat is sticky and not easy to disperse.
Cover the plastic wrap and put it in the refrigerator for half an hour.
The casing is rinsed with water, and the casing is repeatedly washed with water several times, soaked in a bowl for about half an hour.
Set the casing to put the casing on the funnel. It is recommended to apply a little oil on the funnel or stuff a little bit of meat into the funnel. With the lubrication of the grease, the casing can be quickly placed on the funnel.
The enema is knotted at the end of the casing and the enema can begin.
Hand enema, the air will enter the casing, use a needle or toothpick to puncture the air, the meat can not be filled too much or too little, can be pinched to half by hand.
After filling, you can use a cotton rope to piece the rope, or you can tie the rope while you are filling it. (If you tie the cotton rope, you must check if the air in the sausage is punctured.)
Hang up the cotton rope and hang it up. Use a fan to blow it for 2 hours. When the skin is dry, if it is cold, hang it in a cool, ventilated place and dry it until the skin is slightly dry.
After drying, use a toothpick to make a few holes in each section of the sausage to prevent bursting when cooking.
The cold water is boiled in the pot, and the medium fire is boiled to a small bubble to a small fire. It must not be boiled. Keep it close to boiling (about 90 degrees), cook for 20 to 30 minutes, and the sausage will be cooked on the surface. You can also cook without cover or cook directly on the pot.
The amount you can do can be refrigerated, and you can take it with you.