Sausage(I) Detailed Method of Preparation

Cuisine and Benefits: Private Kitchen Cuisine

Flavor: Salty and Slightly Sweet

Method: Smoked Sausage (I) Ingredients:

Main Ingredients: Pork Belly (Soft Five-Layered) 1000 grams

Seasonings:Soy Sauce30 grams, Tea Leaves 2 grams, Salt 20 grams, Green Onion 15 grams,Ginger10 grams,Cumin5 grams,Monosodium Glutamate (MSG)5 grams, White Sugar 100 grams, Sesame Oil 3 gramsSmoked Sausage (I) Features: Golden yellow in color, with a strong aroma of smoke, it is not greasy and tastes fresh.Teach you how to make Smoked Sausage (I), and how to make it taste delicious. 1. Preparation: Clean the pork belly, remove all hair and impurities, wash it clean, and cut it into square blocks.

2. Marinating: Rub the meat with a mixture of salt, cumin, MSG, chopped green onion and ginger, and soy wine on all sides for about 30 minutes in a container.

3. Boiling: Place the meat and marinade ingredients in a pot over high heat along with soy sauce and an appropriate amount of water. Bring to a boil, remove foam, simmer for about 1.5 hours or until the meat is half-cooked. Remove from heat, cool down, brush with sesame oil, slice thinly, and serve.4. Smoking: Use a large iron pot, place sawdust at the bottom, sprinkle tea leaves, white sugar, and set up an iron wire mesh above, then lay whole green onions on top of the meat with the skin side facing up. Cover the lid and heat under the fire. Smoke for about 10 minutes until the meat is colored, then remove from heat, cool down slightly, slice thinly, and serve.Smoked Sausage (II) Detailed Method of Preparation

Cuisine and Benefits: Private Kitchen CuisineFlavor: SaltyMethod: Smoked Sausage (II) Ingredients:

Main Ingredients: Five-Layered Pork Rib 2500 grams

Seasonings: Braising Liquid 4000 ml, Salt 50 grams, Green Onion 50 grams, Ginger 5 grams, Cumin 2 grams, White Sugar 250 grams.

Smoked Sausage (II) Features: Soft texture, delicious pork flavor, not greasy.

Teach you how to make Smoked Sausage (II), and how to make it taste delicious. 1. Cutting and Soaking: Clean the pork rib thoroughly of remaining hair, cut into 500 gram pieces, then soak in a container with water for several hours during winter or few hours during summer to remove blood.

2. Braising:Braising Liquidgoes into the pot, add green onion, ginger, salt and cumin, bring to boil and skim off foam. Then add pork and cook over high heat for half an hour, then reduce to low heat and simmer for another half hour.

3. Smoking: Use a dry wok, place sugar at the bottom, put bamboo frame on top, take out meat and arrange on the bamboo frame with skin side up. Cover the lid and heat under the fire. Smoke for 5-6 minutes until the meat is colored, then remove from heat, air-dry before slicing thinly and serving.Homemade Smoked Meat Detailed Method of PreparationCuisine and Benefits: Private Kitchen Cuisine Nourishing Yin Recipes Appetizing Stomach RecipesFlavor: Five-Spice FlavorMethod: Smoked Homemade Smoked Meat Ingredients:Main Ingredients: Pork (Lean and Fat) 500 grams.

Seasonings:Star Anise 5 grams, Cumin 2 grams, Ginger 5 grams,Fennel

seeds[Small Fennel Seeds] 3 grams, Cinnamon 3 grams, Salt 10 grams, Sweet Bean Sauce 10 grams, Green Onion 25 grams, Soy Sauce 25 grams,

Tofu Cheese (Red)

20 grams, Clove 5 grams, Nutmeg 5 grams

Homemade Smoked Meat Features: Purple red in color, soft and tender meat, unique flavor.

Teach you how to make Homemade Smoked Meat and how it tastes best. 1. Raw Material Handling: Remove the membrane from pork, wash off blood water, cut into long strips.

2. Boiling: Place in a pot, add spices such as star anise, cumin, fennel seeds, cinnamon, cloves, nutmeg, green onion stalks, ginger threads, salt and enough water to cover the meat. Bring to a boil over high heat, then add soy sauce, sweet bean sauce and red tofu cheese (diluted with water), simmer for 4 hours until meat is tender.

3. Smoking: Use another dry wok, place sugar at the bottom, set up an iron mesh above it, arrange cooked meat strips on the iron mesh with skin side facing up, cover the lid and smoke over low heat for 20-25 minutes (turning occasionally).

Seasonings:Cantonese cinnamon5 grams, Szechuan pepper 2 grams, ginger 5 grams,Fennel seeds[Fennel seeds] 3 grams, cassia bark 3 grams, salt 10 grams, fermented black bean sauce 10 grams, Chinese onion 25 grams, soy sauce 25 grams,fermented tofu (red)20 grams, star anise 5 grams, cardamom 5 gramsThe characteristic of homemade smoked meat: purple-red in color, tender skin and meat, unique flavor, appealing to appetite.Learn how to make homemade smoked meat and what it takes for it to taste delicious. First, raw material preparation: remove the sinew from the pork, wash off the blood water, cut into long strips.

Second, cooking: place in a pot, add spices such as Cantonese cinnamon, Szechuan pepper, fennel seeds, cassia bark, star anise, Chinese onion pieces, ginger slices,and clear water (cover meat), cook over high heat until boiling, then add soy sauce, fermented black bean sauce, and red fermented tofu (diluted with water) and stir evenly, switch to low heat and simmer for 4 hours until the meat is tender.Third, smoking: take another pot, heat on a low flame, place sawdust at the bottom of the pot, set an iron grid (about 15-20 cm from the bottom) above it, then lay the cooked meat strips on the grid, cover tightly, and smoke for 20 to 25 minutes (note to flip them over).

Smoke: Place another pot on low heat and lay sawdust at the bottom. Set an iron mesh above (about 15 to 20 centimeters from the bottom). Then place the cooked meat strips on the mesh, cover tightly, and smoke for 20 to 25 minutes (be sure to flip them over).