Ingredients:
2kg pork shoulder
1 rice bowl of light soy sauce
half rice bowl of dried fried garlic (or 1-2 fresh minced garlic)
1/3 rice bowl of sugar
half rice bowl each of Shaoxing rice wine and Michiu rice wine
half rice bowl of flour
2tsp black pepper
2tsp salt
3tsp 5 spice powder
1tsp Sichuan pepper powder
Some sausage casings
Method:
1. Mince the pork shoulder.
2. Mix all ingredients together, refrigerate overnight.
3. Re-hydrate sausage casings, check seasonings of the sausage mixture and adjust accordingly.
4. Make the sausages, use needle to pick out any air pocket. Dry the sausages for at least 2 days. Once ready, either keep the sausages in the fridge or in freezer.