[recipe of hot banger of plain flavour hemp] _ does _ how to do –
The hemp hot banger of plain flavour is famouser, every arrive festival when, local can use close friends of entertainment of hot banger of this kind of hemp, marry and celebrate a festival entertain a guest on a kind of indispensable food, additional plain flavour hemp
Love Shanghai is the same as a city The history of hot banger is longer also, its method that make is more distinctive also, taste mouthfeel sweet delicacy, taste is exceedingly good, we know the recipe way of hot banger of plain flavour hemp below.
Recipe of hot banger of plain flavour hemp
Material: Before pointed flesh (flay goes bone) 5 jins, grind 50g of face of sea any of several hot spice plants now, grind 25g of face of Chinese prickly ash, black pepper now a strong spirit usu. made from sorghum of hill of 2g, gallinaceous essence 2g, byre wine (it is good that degree jumps over Gao Yue) 63g of 70g of 50g, salt, soft white sugar
1.Cut the flesh fingernail size piece, perhaps break into pieces directly with enema machine. (I use
1000 beautiful community of Shanghai It is enema machine, experience talks, although bother,cut cutlet, but mouthfeel is good! )
2.Food arrange machine, break chili into pieces now, chinese prickly ash becomes pulverous state. Such bloating the meat that give makes sausage ability tasty is delicious ah.
3.Fat lean lean mixes, join a strong spirit usu. made from sorghum, mix with the hand with condiment divide evenly, souse 24 hours.
4.Casing shakes exterior salt, with water
Forum of Shanghai night net Clean, join cooking wine to immerse 24 hours.
5.It is fill banger next. Those who have enema opportunity with enema machine. Those who do not have enema machine with coke bottle. After fill is good, assure every paragraphs of 8-9cm, department
Forum of Shanghai noble baby Cord is become paragraph. 2-3 is plunged into on every banger with the needle alveolus, the air eduction inside convenient casing.
6.The sausage that has made is hanged in shady and cool and ventilated place, prevent sun point-blank, 2-3 week, pick next edible.
Advocate makings: Pig thigh meat 5000 overcome
Complementary makings: Casing makings of 100 grams banger 2 bags of Chinese prickly ash 50 grams liquor 50 grams of pink of 200 grams chili
1. uses superior pig foreleg meat (fat thin scale 3: 7)
2. washs flay pork with clear water clean, do the water Li of fleshy surface, departure of fat lean lean, transform 1 centimeter sliced meat respectively
3. is in load a big basin li
The basin that 4. banger condiment pours to pack the pork li
The taste of individual of 5. according to is divided
Sh1f of Shanghai Long Feng forum Do not put face of chili of bead of Chinese prickly ash, a few, white spirit (if do not add banger condiment, with respect to need oneself add salt)
6. mixes adequately with the hand all, souse of the cap on the lid 12 hours or so
7. is in the process of souse, we can do casing. Clean pig casing with warm water, water of the hedge after be being rinsed clean, such casing had been done
8. uses funnel of ring of casing one aspect of the matter, good souse flesh fill enters casing inside, after fill makes a root completely, use drawstring to tie the end end casing first close, knead the body that hold bowel with the hand next, the alvine body quality of work that makes coal tub good even
After the whole banger fill such as 9. is full, a few alveolus are plunged into in banger surface with toothpick, with benefit at aerating, use line general next its section, about 15 centimeters a paragraph, plunge into with the line between every Duan Zhi close, must plunge into tighten, banger is easy when be being boiled otherwise
Love Shanghai is opposite with the city touch Come loose
Take out after 10. 3 days are basked in in sunny place, hanging ventilated altitude. It is the airing below eave commonly. Need the left and right sides 15 days commonly, such sausage make a success! Conditional word, it is better to had smoked sausage had smoked sausage flavour with cypress branch.