How to make Sichuan spicy sausage delicious
Sichuan pepperoni is famous for its spicy, spicy and unique flavor. It is one of the classic delicacies in Sichuan cuisine. In recent years, with the spread of food culture, the method of making Sichuan pepperoni has also become a hot topic. This article will combine the hot topics and hot content on the Internet in the past 10 days to give you a detailed introduction to the production method of Sichuan pepperoni, and attach structured data to help you easily master this delicious dish.
1. Ingredients for making Sichuan pepperoni
To make Sichuan pepperoni, you need to prepare the following ingredients to ensure the best taste and flavor:
| Raw material name | Dosage | Remarks |
|---|---|---|
| pork shank | 5 pounds | Fat to thin ratio 3:7 |
| Casings | Appropriate amount | Pork intestine or sheep intestine can be used |
| chili noodles | 50g | Select Sichuan Erjingtiao peppers |
| pepper powder | 20g | Sichuan Hanyuan pepper is the best |
| salt | 30g | For pickling |
| white sugar | 15g | Freshen up |
| Liquor | 50ml | Highly sterilized liquor |
2. Production steps
The making process of Sichuan pepperoni is divided into the following steps, each step requires attention to detail:
| steps | Operation | Things to note |
|---|---|---|
| 1. Process raw materials | Cut the pork into small pieces and separate the fat and lean ones; soak the casings in water for 30 minutes, wash and set aside. | The pieces of meat should not be too large, otherwise the taste will be affected. |
| 2. Marinate meat fillings | Mix chili powder, pepper powder, salt, sugar, and white wine, pour into the meat, stir evenly, and marinate for 2 hours. | Make sure the seasonings are evenly distributed and the marinating time should not be too short. |
| 3. Stuffed pepperoni | Fill the marinated meat filling into the sausage casing and tie it in sections with cotton thread. | To avoid rupture of the casings during filling, the segment length is about 15 cm. |
| 4. Air dry | Hang the filled sausage in a ventilated place and dry it for 7-10 days. | Avoid direct sunlight to prevent excessive drying. |
| 5. Steam and eat | The dried sausage can be steamed for 20 minutes, sliced and ready to eat. | The cooking time should not be too long to avoid the taste becoming hard. |
3. Analysis of hot topics on the entire network
According to the entire network data in the past 10 days, the making method of Sichuan pepperoni and related topics are very popular. The following is a summary of hot topics:
| hot topics | Discussion popularity | Main point |
|---|---|---|
| Sichuan pepperoni seasoning ratio | high | The ratio of chili pepper to Sichuan peppercorns is key and it is recommended to adjust it according to personal taste. |
| Tips for drying pepperoni | in | Ventilation and humidity control are important factors in successful drying. |
| How to preserve pepperoni | in | Vacuum packaging or freezing can extend shelf life. |
| Innovative ways to eat spicy sausage | low | Can be paired with stir-fries or hotpots to add flavor. |
4. Tips
1.Choose high-quality pork: The freshness of pork directly affects the taste of pepperoni. It is recommended to use pork slaughtered on the same day.
2.Seasonings are freshly ground and more fragrant: Freshly ground chili noodles and Sichuan peppercorn powder have a richer flavor. Homemade seasoning is recommended.
3.Avoid humid conditions: If it encounters rainy days during the drying process, you can use a fan to assist in drying to prevent mildew.
4.Adjust spiciness to taste: If you don’t like it too spicy, you can reduce the amount of chili powder and add pepper powder to enhance the fragrance.
With the above steps and techniques, you can easily make authentic Sichuan pepperoni at home and enjoy the spicy and delicious taste. Whether served with wine or as a side dish, Sichuan pepperoni adds a unique flavor to your table.
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