How to make homemade Cantonese sweet sausage

Many new wives are very troubled by cooking skills. Homemade Cantonese sweet sausage is a dish suitable for novices to learn. It doesn’t require a very complicated method, just a simple stir-fry will do. This dish tastes good whether you eat it with dry rice or porridge. A bowl of soup after the meal will make it taste even better.

1. Prepare all the ingredients, wash the pork and cut into cubes or slices.

2. Add the seasoning to the chopped meat, stir and marinate for more than 5 hours.

3. Soak the pig casings in cold water for a while, use a water pipe to fill the casings with water, wash them several times, then put one casing on the funnel and tie a knot at the bottom.

4. Hold the funnel with your left hand and stuff the meat into it with your right hand. The hand holding the funnel should also hold the excess casing and push it down along with the meat that is stuffed in. Don't put it all in at once.

5. After a sausage casing is filled with pork, lay it flat and then push the meat on top down to make the inside of the sausage tighter, but don't use too much force to prevent the sausage casing from bursting. Then use a rope to divide the sausage into several sections and tie them up.

6. After all the sausages are stuffed, wash them with clean water, then take them out and use a needle to find where there is air. Poke the air wherever you see it.

7. Finally, take it to a cool and ventilated place outdoors and hang it up to dry.

It’s nice to go out to a restaurant occasionally to change your taste, but it’s best not to go there too often. Homemade Cantonese sweet sausages are simple to make, so it doesn’t matter if you’re not a good cook.