自制五香肠
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蘭平狗狗oo
五香自制风干肠是逢年过节必备的菜肴之一，当然每个地方都有传统的或家传的配方，至于它们的味道只有一个词来表达那就是“美味”！这个五香自制灌肠简单而且制作有趣，这个春节的年夜年餐桌上怎么少的了它呢？快来试试这个食谱跟家人一起分享吧！
Chinese 5 spice is the taste of China and this recipe is a traditional festival food that is made and eaten all over China. Each area has its own ingredients and flavors but I think the results all say one thing…. “Delicious”. Easy, fun and satisfying to make this recipe is one you could do this Chinese New Year, so why not give it a try.
Chinese 5 spice is the taste of China and this recipe is a traditional festival food that is made and eaten all over China. Each area has its own ingredients and flavors but I think the results all say one thing…. “Delicious”. Easy, fun and satisfying to make this recipe is one you could do this Chinese New Year, so why not give it a try.
食材
猪前腿肉
5斤
盐
40g
白糖
75g
鸡精
25g
味精
25g
五香粉
8-10g
白酒
75g
老抽
50g
肠衣
50g
步骤
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1. 准备食材。 -
2. 猪肉切成2-3cm左右的大块。
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3. 将切好的猪肉块，盐、糖、鸡精、味精、五香粉倒入盆中。
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4. 继续加入白酒。
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5. 再加入老抽。
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6. 搅拌均匀，冰箱冷藏隔夜。
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7. 肠衣清洗干净。
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8. 套在灌肠机器上。
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9. 在端口处打结系紧。
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10. 打开机器，倒入腌好的肉块灌成香肠。
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11. 间隔一段拧一下。
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12. 在香肠上用牙签扎一些小孔以便排气。
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13. 将香肠放在阴凉通风处晾晒2-3天（每隔1天翻一次面）。
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14. 晒好的香肠放入开水锅中蒸20分钟即可食用。
小贴士
1. 在灌肠的管子上露出一点肉，这样能更轻松的套上肠衣。
2. 拌好调料的肉在冰箱冷藏隔夜，期间最好翻拌几次，能使猪肉更好的入味。
2. 拌好调料的肉在冰箱冷藏隔夜，期间最好翻拌几次，能使猪肉更好的入味。