Ingredients
Pork shank (front or hind)
1000g
Salt
12–15g
Potato starch
25g
Red yeast rice powder
2g
Five-spice powder
2g
Sugar
20–25g
Oyster sauce
15g
Cooking wine
a small amount
Light soy sauce
10g
Dark soy sauce
10g
Honey
15g
Black pepper powder
5g
Green onion and ginger water (frozen into ice water)
68g
Crispy Grilled Sausage
- Cut part of the lean meat into thin strips, part into small cubes, and part into large chunks and grind them into fine meat particles with a meat grinder. Use a meat grinder to grind the fat meat into meat paste for later use.
- The lean meat part ground by a meat grinder.
- All meat states.
- Then add all the seasonings except the onion, ginger water and starch into the meat and mix well. Cover with plastic wrap and freeze in the refrigerator for 2-3 hours until the meat feels slightly hard.
- Put it into a food processor and blend, adding the frozen scallion, ginger water and starch mixture in three batches.
- Stir until the meat filling becomes thick and firm.
- Then enema.
- Tie the intestines to your preferred length.
- Place it on the balcony to dry until the surface is dry, then steam it in a boiling water pot for 30 minutes, take it out and let it cool before packaging.
- The state just out of the pot after steaming.
- It’s full of meat when you take a bite, so delicious!
