Description:The style of cooking is classified: Sichuan Cuisine | Snack | Health recipe Taste: Fragrant and crisp Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: The oil cover is 1000 grams, shelled peanut is (raw)... Plain sausage

• The style of cooking is classified: Sichuan Cuisine | Snack | Health recipe
• Taste: Fragrant and crisp
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: The oil cover is 1000 grams, shelled peanut is (raw) 100 grams
• Condiment: Powder of Chinese prickly ash 10 grams of gourmet powder and 10 grams and edible pigment 2 grams of cooking wine and 8 grams of pepper powder and 10 grams of gingers and 25 grams of white sugar and 8 grams of soy sauce and 15 grams of sesame oil and 15 grams of salt and 15 grams are right amount of respectively
• Plain sausage method:
• 1. Tear soya-bean oil skin to shreds ' Leave 2 for use) ;
  
  2. The end that the ginger is cut;
  
  3. Rub the gourmet powder, salt, white sugar, the end of the ginger, Chinese prickly ash, pepper powder, garrulous soya-bean oil peel evenly;
  
  4. Will mix good half soya-bean oil peel and add the edible pigment, another half soya-bean oil peel adds the peanut kernel;
  
  5. Wipe a soya-bean oil peel clear with the wet cloth, pave, the ones that cut 15 centimetres are rectangular, mix the soya-bean oil peel of the good condiment and become the round bar on one, wrap up in with detailed calico tight, tie sausage form with rope, enter cage steam 30 minutes with very hot oven, take out and air coolly
  
  
• Note: