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川味脆皮烤肠
做法:
1.猪肠衣泡一小时盐水,在此期间准备肉馅儿:三斤肉,有鸡胸肉的再加一小块鸡胸肉用绞肉机绞碎,中途加一点冰水,肉可以不用打太碎,留一点肉丝口感更扎实!
2.肉馅儿中加入半包川味香肠调料,再扭大量的黑胡椒,一点糖,一边搅一边加冰水,然后倒入40g玉米淀粉,继续搅拌匀,搅大概10分钟,如果有机器搅就更好
3.搅拌好的肉馅儿放冰箱冷冻半小时
4.猪肠衣冲水两遍,然后开始灌肠!灌八分满就好~灌好后用牙签戳小孔排气,然后用绳子绑成喜欢的长度
5灌好的肠放阳台晾干几小时,再放锅里,加点料酒,小火煮一小时煮熟。煮熟后晾干一晚,皮就会变的特别脆