The recipe for grilled sausages given by the merchant! There are a lot of explosion-proof details of the grilled sausage!

There is no strange smell, especially fragrant. The spice water is my own thought, our family doesn't like to eat vegetables, we don't like to eat ginger, so I add this spice water to dumplings, wontons, and grilled sausages. Exclusive Broadcast! I don't even know why some people say that I didn't write about spice water, step 4 is very clear, and this is my own idea, and I also wrote it out of purpose... If you don't like it, you can leave it alone...... When I look at the prescription, I've already written it in detail. The tips also wrote that if you don't like spice water, you can put grilled sausage seasoning like dumplings, there are many on the Internet, and any Taiwanese grilled sausage can be used. The casing is in the Tianmengyun flagship store. No, a lot of people asked

Ingredients

Fattyandleanpork(2:8)(3:7) 4.5 kg(preferablywithforelegmeat)

Sweetpotatostarch 100 grams

Sugar 40 grams(Ifyoudon'tlikesweet,youcancutitinhalf.)

Salt 25 g

Lightsoysauce 45-50 g

Spicewater 150 g

Oystersauce Pour4 times

MSG 10 g

Porkcasing 3-4 pieces

Whitepepper Appropriateamount

Cooking Instructions

Don't make the meat too minced, let the owner of the meat seller make the meat slices first. Come back, wash and drain the water, and then chop a few times to turn it into large pieces of meat. (I read that Jane Jane said that the meat should be frozen for an hour before whipping.) )
Spice watch the table
Pour in all the seasonings, stir well, and refrigerate for two hours
In addition, make a serving of green onion and garlic spice water.
I put my favorite spices (star anise, cinnamon, etc., put my favorite) to boil the water, then stir the green onion and garlic into juice and pour it together, refrigerate, and strain it when I use it. Our family doesn't like the smell of alcohol, and we don't like the smell of ginger. Then stir the spice water and the meat together for at least half an hour to stir the gum. Finally, fry it with a little minced meat to taste salty.
If you don't like green onion and ginger, you can leave it out~ If you don't like spice, you can buy ready-made grilled sausage seasoning~
Wash the casing with water at room temperature 3-5 times, and in winter use warm water, and then soak for about 30 minutes. Soak the intestines in water when using them, and do not air dry, otherwise the intestines will roll together.
Dip a little meat on the head of the machine. It's easier to push...
Push 7~8 points, and the hands must be pushed with the progress of the skin and meat, otherwise the intestines will not look so good.
Tie the rope after pouring, and then use a toothpick to pierce the hole where there are many bubbles, don't tie the hole too densely, it will burst
It should be blown under the cold wind for 6~8 hours. If it's hot in summer, you have to turn on the air conditioner and blow the wind! Don't make the meat stink! The seller said that the skin would be crispy.
Wait until the skin of the raw grilled sausage becomes dry
Don't use an electric steamer for steamers that use fire! Pot with cold water, turn to low heat after the heat is up.
After steaming, use a toothpick to prick the hole! This can be explosion-proof, a little deeper, a few more punctures. 4-7 under each stick! This trick is especially useful, but it will burst some juice!
Steam for 45 to 50 minutes.
Then cut it out and pack it into a box and freeze it.