Guan Chang

Guan chang, or absurd abounding sausage, has been a accepted bite in Beijing back the Ming Absolutism (1368-1644). The sausage is fabricated with starch, minced meat and spices. It is aboriginal aflame and again cut into cubes and fried.

Pork700 g1.54 lb
Flour300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
White pepper1.0 g1/2 tsp
Sugar15 g1 Tbsp
Nutmeg0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Garlic, smashed3.5 g1 clove
Soy sauce5 ml1 tsp
Rice wine15 ml1 Tbsp
  1. Grind pork through 1/4” (6 mm) plate.
  2. Mix arena meat with alkali and sugar.
  3. Mix spices with soy booze and wine and cascade over the meat. Add abrade and mix all able-bodied together.
  4. Stuff into 32 mm hog casings.
  5. Place in a baking baptize and baker at 80° C (176° F) for 30 minutes.
  6. To serve cut the sausage into cubes and fry.

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