Newly-filled sausages don't need to be steamed. They should be hung in a cool place to avoid direct sunlight, let them dry naturally, and then put them in the refrigerator for refrigeration or freezing. It is recommended to keep them frozen.

Exercise:

Ingredients: lean meat: appropriate amount; Small intestine: appropriate amount; Zanthoxylum bungeanum: appropriate amount; Salt: appropriate amount; Chicken essence: a little; White sugar: a little; Cooking wine: a little.

Methods/steps:

1, mix lean meat well, add salt, pepper, chicken essence, sugar and cooking wine and knead well by hand.

2. Fix the enema machine on the table, connect the intestines to the machine and put the meat in, as shown in the figure.

Shake the handle of the machine by hand, so that the meat can be poured into the intestines, and the intestines should be soaked in warm water, so that the intestines are not easily broken.

4. Vent the air in the sausage with a needle, and then pat the sausage with your hand to make it even and look better.

5. Tie the sausages one by one with thin thread.

6. Finally, hang the sausage on a hanger and blow it in a ventilated place for a few days.

Extended data:

Shopping guide:

See if the dry sausage is top grade, if it is wet, it is not top grade.

Second, look at whether the meat is fat or thin, and cutting sausage is a knife, which has the best taste; What is unclear is that the meat is mashed by a machine and tastes bad.

Third, the thinner the casing, the better. After steaming, the sausage became brittle. If the casing is thick, it will be "tough" after steaming.

Fourth, the flesh color of the flesh-colored sausage is too transparent, which proves that the white nitrate is added too much when pickling, which is not the top grade; If it is light and oily, it is not a good product; If it is too rosy and has no bright primary colors, don't buy it if it is dyed.

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