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HOMEMADE SICHUAN SAUSAGE

Course: Starter
Cuisine: Sichuan
Chef: Zhao Guo
Featuring: Meat Spicy

Ingredients

- 5kg pork
- Pork intestines as required
- 25g Sichuan peppercorns
- 10g ground white pepper
- 100g white sugar
- 100g baijiu
- 25g chicken bouillon powder
- 135g salt

Method

1.Cut the pork into thin slices and wash the intestines.

2.Mix the pork slices well with the rest of the ingredients.
3.Fill the sausages by hand or using a machine.
4.Rinse the sausages with warm water and hang in a well ventilated place to dry.
5.Rinse the sausages well before cooking and boil for 10 minutes.
6.Cut into thin slices and serve.

Pairings

"SERPICO" IRPINIA AGLIANICO DOC

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