Chinese Food Recipe：Sichuan sausages

There are something in life, you think you can it better, if you could live it again

However, no matter what happens, one day all the disppointment and sorrows

will go away…

There are still aftershocks now since two weeks have passed in Sichuan.

People still living in misery in the disaster area.

Today I recommended the Sichuan sausage for U.

Sichuan sausage is traditional cuisine in the disaster area.

The people have to make the sausage every year.

Key material:

pork(fatty meat: lean meat,3:7 ),casing

Seasoning:

salt,chinese white win,five spice powder,pepper,soy sauce,sugar,wild pepper powder,chili powder

other ready:

scissors,thread

Before cooking:

1.Clean the pork and cube it.

2.Clean the casing with water and salt.

3.Mix all seasoning and the cubed pork then pickled them for one day in the fridge.

Cooking processes:

1.Put the pickled pork in the casing and make them to the sausages.

2.Hole the pinhole on the sausages with toothpick.

3.Put the sausages on the place with natural ventilation.

4.Steam the sausages when they are dry.

Attention:

1.Don’t forget holed on the sausage,since to prevent burst.

2.Dice the sausage then fried the rice to become the delicious food.

3.Avoid the sunshine when dried sausages.