Taste of the New Year---Spring Festival banquet dishes: Sichuan Spicy Sausage
Overview
Strings of freshly made sausages hang there, forming a traditional New Year painting filled with a strong flavor of the New Year. This is the taste of home and the flavor of the New Year.
Tags
Ingredients
Steps
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Soak the pickled casings in water for 30 minutes, rub them repeatedly 3-4 times, wash off the salt on the surface, and soak them in water for later use.
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Heat Sichuan peppercorns, Sichuan peppercorns, and dried chili peppers over low heat until fragrant, then serve.
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Grind separately into powder by hand.
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Cut the pork into small pieces.
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Add salt, sugar, chili powder, Sichuan peppercorns, peppercorns, light soy sauce, and white wine to the meat cubes in sequence.
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Stir evenly, cover with plastic wrap and marinate for 1 hour.
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Place the casing in the enema funnel, leaving a little space, and tie it with a knot to seal it.
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Place the meat in the funnel, press it into the soaked casing, and tie it tightly with cotton thread at intervals.
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After the whole sausage is filled, wash the surface with warm water and use a toothpick to poke some small holes on the surface of the sausage to facilitate ventilation.
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Dry it in a cool and ventilated place, avoid direct sunlight, and let it dry naturally.
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After about 7-10 days, it can be steamed or cooked, sliced and stir-fried.
