The method of making sausage is very simple. Cut pork into small pieces, add spices, marinate, pour into pig casings, tie them with ropes, and hang them outdoors to dry. Before drying, use a needle to exhaust the gas in the casing, so that the dried sausage meat will not break when it is cut tightly. Pig casings can be bought in butcher shops and online shopping, or at a very low price online. You can use one every year.

Brief introduction of sausage

Sausages can be eaten after hanging outside for seven days. I usually put it away when it is dry and hang it in a cool and ventilated place indoors for preservation. If you do less, you'd better put them in the refrigerator.

Bacon should try to choose pork belly with fat front legs to be delicious. Being too fat and too thin will affect the taste and appetite. Too thin to eat, too chewy, too fat to eat.

Try not to wash the meat with water, and change it directly into strips. Don't be too wide and flexible. Pickling is not easy. Add the right amount of white wine. It is best to mix the white wine evenly for later use. Add some salt, a little star anise and a few slices of pepper to the pot. Don't fry too much. Stir-fry the salt after dark. Pour it out and let it cool. Then start curing bacon.

Sichuan pot-stewed meal training China pot-stewed meal has a long history and diverse flavors. It has been constantly surpassing and developing in its unique form, and has a great influence on Guangdong cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine. Restaurants, restaurants, streets and alleys can be seen everywhere, whether in urban or rural areas. Then put the head of the small intestine into the thick intestine like a sausage, fill the intestine strip with a piece of intestine tip, and then pull out the other side of the intestine head with a toothpick.