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.
|Pork||700 g||1.54 lb|
|Flour||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||12 g||2 tsp|
|White pepper||1.0 g||1/2 tsp|
|Sugar||15 g||1 Tbsp|
|Nutmeg||0.5 g||1/4 tsp|
|Ginger||0.5 g||1/4 tsp|
|Garlic, smashed||3.5 g||1 clove|
|Soy sauce||5 ml||1 tsp|
|Rice wine||15 ml||1 Tbsp|
- Grind pork through 1/4” (6 mm) plate.
- Mix arena meat with alkali and sugar.
- Mix spices with soy booze and wine and cascade over the meat. Add abrade and mix all able-bodied together.
- Stuff into 32 mm hog casings.
- Place in a baking baptize and baker at 80° C (176° F) for 30 minutes.
- To serve cut the sausage into cubes and fry.