by Shehroz Gill
Cantonese preserved sausage is actually the most well know sausage of Hong Kong (China). Every single people in any area of China knows about this sausage because of its delicious taste and delicious aroma. Its texture is so smooth that even you want to drink it. This sauce is made with different ingredients collections. Its ingredients are not fixed.
The Cantonese preserved sausage is actually mostly known by it different name which is ” LAP CHEONG “.
The benefit of this sauce is its uncooked recipe. You can use this sauce for about 3 months, which makes it fresh and tasty for 3 months and you can eat this for 3 months.
Its color is Reddish and has fat clots that look very delicious. This sauce is made with liver or without liver so its color varies according to this, if you use liver then its color changes to brownish red otherwise it’s temporary.
VARIETIES OF SAUSAGE
There are two types of sausage in it
- The first one is in soy sauce flavor
- The other one is in pork flavor
Its named as ” bai you chang”.
Sausage is actually of different types and some of them are made with chopped mashed meat or pork beef. We can add different species to this and made different flavors.
Sausage is the most famous thing that you can eat with every dish. Lunch, Dinner are incomplete without sausage.
DIFFERENT NAMES OF SAUSAGE
- Yun chang
- Lap cheong
- Xiang chang
- Nuomi chang
- Xue chang
- Bairouxue chang
- Guan chang
- chinese sauce
- red chili powder
- soy sauce
- The first thing is to take a bowl and add water to it.
- Add all the ingredients in it like rice, salt, soy sauce, etc.
- Add all the ingredients with this
- and leave it for cooking over medium heat.
- When the bubbles appear,
- remove them from the stove and leave them for cold.
Preparation time: 35 minutes
Cooking time: 20 minutes
Total time: 55 minutes
Servings: 4 people
Course: side course
Origination: Hong Kong