How to make Sichuan spicy sausage? What are some tips for making Sichuan spicy sausage?

The Western Sichuan Plateau is part of the southeastern edge of the Qinghai-Tibet Plateau and the Hengduan Mountains. It is 4,000-4,500 meters above sea level and is divided into the Northwest Sichuan Plateau and the Western Sichuan Mountains. The dividing line between the Western Sichuan Plateau and the Chengdu Plain is the Qionglai Mountains in Ya'an today, and the Western Sichuan Plateau is to the west of the mountains. The terrain of the Northwest Sichuan Plateau slopes from west to east and is divided into hilly plateaus and high plains. The hills and valleys alternate, the valleys are wide and the hills are round, the arrangement is sparse, and there are widespread swamps. So how do you make Sichuan spicy sausages? What are the little facts about Sichuan spicy sausages? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to make Sichuan spicy sausage

2. What are some tips for Sichuan spicy sausage?

3. How to cook Sichuan fish-flavored shredded pork

4. How to make spicy Sichuan hotpot base

5. Authentic Sichuan pickled pepper recipe

How to make Sichuan spicy sausage

Pork: 5 kg, wash and cut into thumb-sized pieces, set aside.

Pork small intestines (also known as rice noodle intestines): Wash the other side with salt, then wash once more with a little vinegar (to remove the fishy smell), then turn it over and set aside.

Seasoning: chili powder and pepper powder according to your preference (how much), more salt (to prevent the sausage from going bad), 4 ounces of white wine, a little sugar, and a little MSG.

Materials: cotton rope, wire ring (the size of the intestine) and needle.

Preparation: Put all the seasonings on the meat, put on gloves, mix vigorously, marinate for fifteen minutes, stir with your hands and then stuff it. Tie one end of the intestine with a cotton rope and put the wire ring on the other end. After stuffing is completed, prick the intestine with a needle (to deflate). Finally, tie the stuffed sausage with a rope to the length you like, hang it up, and put it in a windy place for five or six days before eating. It smells so good.

Wash the pork, drain the water, and cut into 1 cm square cubes for later use. Soak the pickled casings in clean water for 10 minutes, then rub them repeatedly 3-4 times to wash off the salt on the surface, and finally soak them in clean water for later use;

Wash the ginger and use a garlic press to squeeze out the ginger juice. Fry the mineral water bottle along the mouth of the bottle into a funnel shape.

Add white wine, salt, sugar, chili powder, pepper powder, and ginger juice to the diced meat, put on disposable gloves and turn it over evenly with your hands, then beat in the same direction until the meat starts to stick together and show tendons;

Put the cleaned casing on the mouth of the water bottle and tie it tightly with a thread, or pinch it with your hands directly, and seal the other end of the casing with a thread, or tie a knot directly;

Put the mixed meat filling in the bottle and poke it a few times with chopsticks to fill it into the casing until the casing is filled with meat filling;

Divide the stuffed sausage into 3-4 equal parts, tie them tightly with cotton thread, and then poke some small holes on the sausage with a needle;

Hang the prepared sausages in a cool place away from direct sunlight, allow them to dry naturally, smoke them with pine or cypress branches, then steam or boil them, or slice them and stir-fry them.

What is Sichuan spicy sausage?

Pork: 5 kg, wash and cut into thumb-sized pieces, set aside.

Pork small intestines (also known as rice noodle intestines): Wash the other side with salt, then wash once more with a little vinegar (to remove the fishy smell), then turn it over and set aside.

Seasoning: chili powder and pepper powder according to your preference (how much), more salt (to prevent the sausage from going bad), 4 ounces of white wine, a little sugar, and a little MSG.

Materials: cotton rope, wire ring (the size of the intestine) and needle.

Preparation: Put all the seasonings on the meat, put on gloves, mix vigorously, marinate for fifteen minutes, stir with your hands and then stuff it. Tie one end of the intestine with a cotton rope and put the wire ring on the other end. After stuffing is completed, prick the intestine with a needle (to deflate). Finally, tie the stuffed sausage with a rope to the length you like, hang it up, and put it in a windy place for five or six days before eating. It smells so good.

Wash the pork, drain the water, and cut into 1 cm square cubes for later use. Soak the pickled casings in clean water for 10 minutes, then rub them repeatedly 3-4 times to wash off the salt on the surface, and finally soak them in clean water for later use;

Wash the ginger and use a garlic press to squeeze out the ginger juice. Fry the mineral water bottle along the mouth of the bottle into a funnel shape.

Add white wine, salt, sugar, chili powder, pepper powder, and ginger juice to the diced meat, put on disposable gloves and turn it over evenly with your hands, then beat in the same direction until the meat starts to stick together and show tendons;

Put the cleaned casing on the mouth of the water bottle and tie it tightly with a thread, or pinch it with your hands directly, and seal the other end of the casing with a thread, or tie a knot directly;

Put the mixed meat filling in the bottle and poke it a few times with chopsticks to fill it into the casing until the casing is filled with meat filling;

Divide the stuffed sausage into 3-4 equal parts, tie them tightly with cotton thread, and then poke some small holes on the sausage with a needle;

Hang the prepared sausages in a cool place away from direct sunlight, allow them to dry naturally, smoke them with pine or cypress branches, then steam or boil them, or slice them and stir-fry them.

How to make Sichuan fish-flavored shredded pork

Ingredients: 250g lean meat, 70g water-soaked black fungus, half a carrot

Accessories: 30g pickled pepper, 2 scallions, 1 small piece of ginger, 5 cloves of garlic, some starch, cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken stock

1. Wash the lean meat, cut it into thick strips, put it in a bowl, add salt and water starch and mix well.

2. Wash and cut onion, ginger and garlic into shreds for later use

3. Cut the fungus and carrot into shreds and set aside

4. Mix sugar, soy sauce, balsamic vinegar, salt, chopped green onion, minced ginger, minced garlic, broth, chicken essence, water and starch to make fish sauce.

5. Put oil in the pot and heat it to 50% hot, then pour in the shredded pork. After stir-frying, add the chopped pickled pepper. When it is fried and colorful, pour in the fungus, shredded carrots and fish sauce, and stir-fry quickly for a few times.

How to make spicy Sichuan hotpot base

1. Pour salad oil into the pot and heat it up, then add dried chilies and Sichuan peppercorns and stir-fry until fragrant, then remove and set aside.

2. Pour sugar into the oil pan, stir-fry over low heat until dissolved, then add the flattened scallion, ginger and garlic.

3. After the onion and garlic are fried until slightly yellow, add all the spices and stir-fry together.

4. Then pour in Sichuan bean paste and stir well. Then pour in white wine, light soy sauce and butter and stir-fry together.

5. Finally, pour in the pork ribs soup, add rock sugar, then pour the fried chili and peppercorns back into the pot, add salt and MSG to season to make the hot pot soup base.

Authentic Sichuan pickled pepper recipe

3000 grams of pointed fresh red peppers, 560 grams of coarse salt, 120 grams of alum, and 1800 grams of cold boiled water.

≮How to do it≯

1. Put the coarse salt and alum in a small jar, add cold boiled water, stir, and wait for the coarse salt and alum to dissolve, then set aside;

2. Pick pest-free red peppers, wash them, dry them, remove the stems and stalks, and use a pointed bamboo stick to poke two small holes on both sides of the peppers to make it easier for the peppers to absorb the flavor. Then put the peppers into a salt jar, press them down with stones, and cover them tightly.

3. After half a month of pickling, turn the jar over and check once, skim off the white foam on the surface, and pick out the moldy and rotten peppers, then compact them and cover them tightly. Pickle for 6 months and you are done. More than 3 pieces can be eaten.

1. It is very important to check the peppers once every half a month, otherwise individual rotten or moldy peppers will cause the whole tank to be damaged. This is one of the important reasons why pickling peppers is usually unsuccessful;

2. The tank for pickling peppers should be placed in a cool place to prevent exposure to the sun, which may cause damage to the tank;

3. When eating pickled peppers, be careful not to let them get contaminated by oil when taking them out of the jar to prevent them from spoiling.