How to wash sausage

In the vast southern region of China, every household starts making sausages in autumn and winter. Chinese sausage is a very delicious food. It is made from pork as the raw material, supplemented with salt, rice wine, sugar and other seasonings, and is made into a sausage food after steps such as drying and baking. After the sausage is made, it can be preserved for a very long time, but when people want to eat it, they need to wash the sausage before eating it. So, how do you wash sausage?

How to clean sausage

1. If it is relatively dry or has been frozen in the refrigerator before, soak it in warm water for a while or thaw it in the microwave. If it is relatively moist, you can skip this step.

2. Sprinkle appropriate amount of alkaline flour on the sausage and rub it gently. The alkaline surface used to wash the sausage can also be replaced with flour.

3. Finally, rinse carefully several times with clean water.

Tips: It is also better to wash it with rice water.

How to steam sausage

Method 1: Cut first and then steam

Wash and process the sausages, cut into slices and place them on a plate; wash and cut the ginger into slices and place the ginger slices on the raw sausages. Pour a small spoonful of old wine into the bowl where the sausages are placed. Pour water into the steamer, put in a rack, place the plate on the rack, then cover and start steaming. Steam over high heat for about 30 minutes. After steaming, remove the ginger from the sausage, because the ginger has already absorbed the flavor during steaming, so there is no need to add it again.

Method 2: Steam the whole root

Steam the whole root directly over high heat for about 30 minutes. After steaming, wait for the sausage to cool down for a while, then remove the ginger from the sausage. Because the ginger has already absorbed the flavor during steaming, there is no need to add it again, then cut the sausage. Too hot to cut. Cut the cooled sausage into slices with a slanting knife and stack them on a plate.

Tips: You can choose between the two methods. Steaming the meat after cutting can remove some of the fat, which is healthier. However, if the whole sausage is steamed and then sliced, the oil, water and aroma will be retained, the taste will be better, and it will be more visually pleasing. You can see that the sausage is crystal clear and full, and the oil will overflow when it is cut, which is very satisfying.