Fried Deer Tail
Stuff a filling of pork belly, pork liver, and other ingredients into casings and boil until cooked through. Cut into sections and fry until golden. The shape resembles a deer's tail, with a crisp exterior and tender meat.
Ingredients
Pork belly (skin removed, finely minced)
400 g
Pork liver (finely minced)
100 g
Pine nuts (chopped)
20 g
Sausage casing (washed)
80 g
Vegetable oil (actual consumption 40 g)
400 g
Sesame oil
40 g
Pork bone broth (appropriate amount for filling)
800 g
Soy sauce (for coating)
20 g
Salt
to taste
MSG
to taste
Chopped scallion
8 g
Minced ginger
8 g
Vinegar ginger juice (dipping sauce)
to taste
Instructions
1
Mix the filling
Finely mince the pork and pork liver separately, chop the pine nuts, place them in a container, then add salt, sesame oil, MSG, scallion, and ginger and stir well. Add an appropriate amount of pork bone broth and mix into a filling.
2
Stuff the casings
Stuff the filling into the washed sausage casing, tie both ends tightly with string to form a raw 'deer tail'.
3
Boil until cooked
Pour the pork bone broth into a saucepan, add the raw 'deer tail', bring to a boil over high heat, then simmer over low heat for 15-20 minutes. Use a bamboo skewer to pierce 1-2 small holes in the casing so the oil and water inside escape into the broth, then cook for a few more minutes. Remove and untie the string.
4
Fry until golden
Pour the vegetable oil into a wok and heat over high heat. Coat the 'deer tail' evenly with a layer of soy sauce, fry until golden brown, then remove immediately.
5
Plate and serve
Slice diagonally with a knife and arrange neatly on a plate. When served fresh, dipping in vinegar ginger juice gives it a distinctive flavor.
