Hardcore New Year's Dish, Sichuan Spicy Sausage in Dialect

After trying to buy countless terribly expensive and terrifying Sichuan spicy sausages, I decided that happiness should be my own: relying on the taste in my memory, Make your own sausage.


 




Success, of course, I want to share it with everyone, so that everyone can eat. Not much nonsense, if you want to watch the video tutorial directly, you can go to Bsite searchWhatsfordinner888, or link: http://www.bilibili.com/video/av42305807< /p>

Tube:https://youtu.be/H3Zojcs8J30


Sichuan sausages have been made by many invincible internet celebrities, but they missed a lot of precautions. So today a super detailed version.


Reference time: cut meat for 3 hours, oven dry10-12hours, cooling for two hours, massaging the meat for one hour, manual enema6hours, frying and grinding spices Half an hour each


Materials: (I measured it carefully this time)

3350grams 80%Peeled pork belly+20-30%pork belly

95grams Pepper Noodles1:1Mixed

55grams Salt (meat-to-salt ratioabout 1:40, I will add more)

20grams Sesame Oil

14grams Paprika Red bell pepper powder

10grams Chili Powder

20-30grams Five spice powder

259grams Vodka/High spirits

60grams Sucrose


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Buy pig intestines with sausages, wash them and soak them overnight. Calculation of a pound of meat: two dollars of salt/40:1meat is more than salt. Peel and cut into small pieces, then put pepper noodles, chili noodles and five spice powder with a small amount of wine, and then pack the sausages.

Notes:

1. Put the meat piece by piece slowly, otherwise it will not be easy to get in the air.

2.Heat and sterilize the piercing with a needle to prevent the meat from spoiling

3.The meat must be squeezed while packing, and the finished product will not fall apart when packed tightly span>

4.If you are afraid of spicy food, you can use itPaprika span>Substitute, no red and no appetite.

5.Sea pepper prickly ash is fragrant when it is fried, ground and ready to use

6.It's better with a little cane sugar

7.If the fat is not enough, you can put some edible oil to moisten it, it is better to dress< /p>

translate Show Original

硬核年菜，方言版四川麻辣香肠速成

在尝试购买无数贵得离谱难吃得可怕的四川川味儿麻辣香肠以后，我决定幸福要自己把握：靠回味记忆里的味道，自己做香肠。


 




成功了当然要分享给大家，让大家都能吃上。废话不多说，想直接看视频教程的，可以去B站搜索Whatsfordinner888，或者链接：http://www.bilibili.com/video/av42305807

油管：http://youtu.be/H3Zojcs8J30


四川香肠有不少无敌网红播主都做过，但是漏了很多注意事项没讲。所以今天出个超详细版。


参考用时：切肉仨小时，烤箱烘干10-12个小时，冷却俩小时，码肉按摩一小时，手动灌肠6小时，炒香料磨香料各半小时


材料：（这次我认真量过的）

3350克 80%猪前腿肉去皮+20-30%五花肉

95克 辣椒面花椒面1:1混合

55克 盐（肉盐比例1:40左右，我会多加一点）

20克 芝麻油

14克 Paprika 红甜椒粉

10克 辣椒粉

20-30克 五香粉

259克 伏特加/高度白酒

60克 蔗糖


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要买猪身上装香肠的小肠子，洗干净泡过夜。一斤肉计算：两钱盐/40:1肉比盐。去皮切小块小条，然后放花椒面辣椒面五香粉少量酒，然后装肠。

注意事项：

1. 一片一片的肉慢慢放，不然充气不容易进去。

2.用针加热消毒扎孔是为了防止肉变质

3.肉一定要边装边挤空气，装紧实了成品才不会散

4.怕辣的可以用Paprika代替，不红没得食欲。

5.海椒花椒现炒现磨现用才香

6.少少放点儿蔗糖好吃些

7.肥肉不够可以放点儿食用油润一下，比较好装