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The receipt we used for years to make Sichuan dry meat and sausage 四川腊肉和川味香肠,家里做了几十年的方子

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Published on Nov 27, 2017

Traditional food from Liziqi——“Small snowy day to make dry vegetable, heavy snowy day to make dry meat”. After a heavy snow day, every family started to prepare dry meat and sausage for New Year. Now I am sharing the recipe we used several decades for making 5kg dry meat and sausage.李子柒的古香古食——“小雪腌菜,大雪腌肉’,大雪一过,家家户户都开始腌制过年吃的腊肉和香肠,我家做了几十年一直是这个方子,今儿个交给你们了。腊肉和香肠各用的10斤量。(四川老腊肉以及川味香肠的做法)

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