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


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


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.



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