Glutinous Rice Sausage

When choosing fresh pork, it is best if the fat-to-lean ratio is 2:8. For two jin, grind it in two batches; for two jin, grind once. This way, it will have a meaty texture when eaten. Choose round glutinous rice for greater stickiness, and soak it overnight in advance. Then wash it several times until the water is clear, and drain it for later use.

I forgot to take a photo of the scallion, ginger, and Sichuan pepper water. Add a little ice and water to these three ingredients in advance and soak for half an hour. Put all the meat in a bowl and pour the scallion, ginger, and Sichuan pepper water in multiple times, mixing well each time, making sure the meat absorbs it completely before adding the next portion. Then add all the seasonings listed in the recipe and mix evenly. Finally, add the soaked glutinous rice and mix well. You can choose ready-made casings or fresh pig intestines. Clean them thoroughly, remove all the powder inside the intestines, trim off excess fat, and rinse several times with cooking wine before use.

Tie one end of the pig intestine tightly, and then it can be stuffed. Do not overfill the glutinous rice sausage; it’s best to fill it about seventy percent full, otherwise it may easily burst during steaming or boiling.

After filling the intestines, separate them into small sections, and use toothpicks to poke a few holes in each section, then pat them to release the air. Next, put them in a pot with cold water, bring to a boil over high heat, then simmer over low heat until cooked. Or, steam them for 30 minutes and let them rest for 5 minutes.

This time I steamed it; steaming makes it more chewy and bouncy, and it's so fragrant.

Delicious 😋

Make a larger batch, let it cool after cooking, then separate and store in bags in the freezer. Each time, take it out in advance to thaw and pan-fry it, or steam it directly for 10 minutes before eating. Everyone can give it a try 😊