Northeast practice of filling lean meat in large intestine head

Preparation materials: total weight of pork (see the above picture) 660g, sugar 60g, salt 1 8g, Beijing Erguotou10g, glucose 3g, 2 teaspoons of ginger powder, 5 tablespoons of spiced powder1teaspoon, red rice powder1teaspoon (or less).

Production steps:

1, the picture here is a small piece or a lean meat, mixed with a little fat, mixed with seasoning, stirred by hand, sealed and refrigerated for at least half an hour.

2. Wash the salted pig hand casing twice with cold water, soak it in clear water for half an hour, put it on the funnel of the enema device, put it near the other end of the intestine, and tie the knot at the end.

Don't worry that the sliced meat won't pour in, as long as the sliced meat or strips are not so big as to block the exit.

4. After the casing is slowly filled, you can easily take out the interval and tie the end with your hands.

5. Tie a small intestine with thick cotton thread, tie a dozen or twenty eyes on each intestine with a needle, and hang it in a ventilated place in the kitchen to dry overnight.

6. The casing dried obviously the next day. Keep the water slightly boiling, cover the pot and steam for 20 minutes until cooked. There must be no fire.

7. Steam, cool, and freeze in the refrigerator. There is a space between each intestine to prevent adhesion from tearing the casing.

8. Cut a small sausage when you want to eat, steam it, fry it, bake it, and heat it in the microwave oven.