My braised pork sausage technique is simple, the formula is accurate to the gram, no additives are needed, the pure vegetable braised ingredients have more flavor, friends who are preparing to open a store can refer to it for comparison, it is full of useful information.

2025/10/2411:55:36 food 1666

The first step: processing of fat intestines

1. Selection of materials:

Try to choose fresh fat intestines, fresh fat The taste of fat will be better than that of frozen products.

2. Processing of fat intestines:

First, pour water into the intestines. After rinsing several times, turn the intestines over, then add flour, rub them repeatedly to remove the mucus of the intestines, and then rinse them with clean water.

3. Blanching:

Put the processed fat intestines into the pot, pour in cold water, add an appropriate amount of cooking wine, onion, ginger and garlic, and cook over high heat. After the water boils, cook for 2-3 minutes. Take it out, wash it and marinate it.

Special attention: The fat intestines must be washed clean. This step is very important. If the fat intestines are not washed clean, the taste will definitely be bad after being stewed.

Step 2: Adjust the brine

1. Make the brine

Star anise 16 grams, 4 grams of cloves, Seneca 212 grams, 13 grams of cinnamon, 12 grams of bay leaves, row grass 5 grams, lemongrass 4 grams, 10 grams of galangal, white cardamom 8 grams, Cao Kou 8 grams, fragrant fruit 7 grams, fennel 12 grams

The above spices are weighed according to the proportion, soaked in boiling water for 10 minutes and picked up.

2. Adjust the brine

Pour 15 pounds of water into the pot, turn on the high heat, and add the brine Ingredients package, 220 grams of salt, 100 grams of chicken essence, 210 grams of yellow gardenia, 2200 grams of maltose, 800 grams of oil, 100 grams of pepper, 80 grams of pepper, 80 grams of ginger, 20 grams of sugar. After the water boils, reduce to low heat and simmer for 50 minutes.

Step 3: Braised pork intestines

Pour 30 grams of cooking wine into the boiling brine, add 5-10 pounds of processed pork intestines, marinate them for about 20 minutes, then turn off the heat and soak for 60 minutes before picking them up.

The above is the complete set of technical procedures for braised fat sausage. More brine processing techniques are written in one note. Friends who are interested can read my other articles, which are all introduced in detail.

I am Master Gao. The text recipe + video tutorial for opening a store is more detailed. Friends who are interested in opening a store and learning can send me a private message.

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