First, choose lean meat as the raw material, then mince it with a meat grinder (it is ok to chop it by hand, but it takes a lot of effort, so it is best to mince it with a meat grinder), and then add garlic powder, red rice rolls, monascus powder, white pepper, salt and chicken powder, and mix well.
Then we wrap the meat in plastic wrap and put it in the refrigerator for a few hours (preferably overnight). After curing, we mix starch and water evenly, stir the meat stuffing clockwise, and add starch slurry to make the meat stuffing fully absorbed and full of vitality.
Preparation of casing: wash the surface of casing repeatedly with water, then wash the inside of casing with tap water, then prepare a basin of water, put a little white wine and soak the casing.
Pouring the meat into the casing: put it into the casing with an enema nozzle, fasten the button at the end of the casing, slowly pour the meat into the casing, and then seal it; Stick the needle into the intestine and rub the intestine to exhaust.
Finally, boil a pot of boiling water, add a little soy sauce, then add sausage and cook sausage on low heat for about 40 minutes. After cooking, put it on the drying net to dry thoroughly, and then put it in the refrigerator for refrigeration. After a night, my skin is very dry and tastes good!
reference data
Bean and fruit dishes. Bean and fruit cuisine [citation time 20 18-4- 1]