After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

The spirit spring water was drawn in. The clear well water submerged the grains, washing away the surface dust.

He then pressed the start button.

The grain is automatically fed into the steamer. Boiling steam rises, cracking the sorghum's outer skin and releasing a rich aroma of cooked grain.

After the steamed grains have cooled, aged Daqu powder specially supplied by the system is evenly mixed into them.

Next, the grains mixed with yeast were sent into the old underground cellars and sealed with yellow mud.

Time flies by in the system.

Lin Fan stood quietly in the courtyard, waiting.

When the fermented mash in the cellar is finished and sent back to the still, an intoxicating aroma of liquor begins to permeate the courtyard with its blue bricks.

High-temperature steam passes through the fermented mash, carrying out the alcohol and flavor compounds, which then flow down through the condenser.

"Tick-tock".

The first drop of wine fell into the earthenware jar below.

The art of winemaking is to discard the beginning and end, taking only the purest "heart" of the wine.

Lin Fan stepped forward and looked at the clear liquid flowing from the spout.

The wine was clear and transparent, clinging to the edge of the earthenware jar and forming a layer of dense foam.

The strong, spicy aroma, imbued with the pure fragrance of grains, instantly fills the nostrils.

The flavor is very strong, without any artificial artificial flavoring.

With time flowing at dozens of times faster on the farm, plus the fermentation boost from the brewery itself, a jar of wine can quickly reach the quality of aged wine that has been stored in a cellar for several years.

When the lid of the earthenware jar at the spout was opened, a rich, spicy aroma of strong liquor, permeated with the fragrance of grains, instantly wafted out.

Lin Fan glanced down at the glass; the liquor was clear and clung to the glass, its alcohol content definitely above 65%.

It is used to marinate and ferment sausages; it is the best catalyst.

Carrying the pork, sausage casings, and a small jar of pure grain liquor, Lin Fan exited the system space.

In a real kitchen.

Several heavy chunks of meat and a ceramic jar exuding the aroma of wine suddenly appeared on the cutting board.

The flesh is bright red, and the snow-white fat layer has a healthy sheen.

Lin Fan turned on the tap and washed his hands. Then he took a clean, dry towel and dried his hands thoroughly.

The meat used for making sausages must never come into contact with raw water.

Even a single drop of tap water can breed bacteria during the air-drying and fermentation process, causing the entire pot of meat to spoil and smell bad.

He placed the piece of pork belly on the solid wood cutting board.

Many people, to save time, like to take their sausages directly to the butcher and have them ground into minced meat using a meat grinder.

But in Lin Fan's eyes, the high-speed rotating blades of a meat grinder would completely shred the cell fibers of the meat, turning it into a soulless mess.

When meat is stuffed into sausage casings, it has a loose texture and lacks the firm chewiness of meat chunks.

Authentic handmade sausages must be cut one slice at a time.

And it can't be cut into shreds, it has to be cut into cubes.

Lin Fan gripped the kitchen knife and swiftly brought it down.

The blade sliced ​​through the thick pigskin and fat with a dull "thud".

He first cut the meat into large slices half a centimeter thick, then cut them into even strips, and finally flipped his wrist, making the knife move up and down quickly.

"Knock knock knock knock..."

The sound of chopping meat filled the kitchen.

He meticulously chopped the lean meat from the foreleg and the fatty pork belly into small cubes the size of his little fingernail.

This size allows for good compression and adhesion after being stuffed into sausage casings, and it won't become too small and lose its texture after drying and shrinking.

This job requires a lot of strength and patience.

After cutting for more than half an hour, Lin Fan only felt a slight soreness and swelling in the muscles of his forearm.

A fine layer of sweat appeared on his forehead and slid down his cheeks.

But his movements did not pause at all, and the spacing between the blades did not deviate in the slightest.

In the ebb and flow of each stroke, the courtroom battles, Su Qing's scheming, and the lawyers' wrangling were all gradually forgotten by him.

All I have is this solid wood cutting board in front of me and the kitchen knife in my hand.

If your mind isn't calm, the meat cubes you cut will be uneven in size. Only when your mind is calm can your hand be steady.

The hands of the clock on the wall slowly moved across the surface.

More than an hour later.

All twenty jin of black mountain pork have been processed.

Lin Fan stopped wielding the knife and let out a long breath.

Beside the cutting board were two large stainless steel basins. One basin contained bright red diced lean meat, and the other contained snow-white diced fatty meat. They were piled up like two small mountains.

He put the cleaver aside, wiped the sweat from his forehead with a towel, and stretched his somewhat sore shoulders.

The most time-consuming and laborious knife work step is now complete.

Looking at the two large bowls of tempting diced meat, Lin Fan's eyes remained calm.

The materials are all ready, and the knife skills are up to par.

Next comes the seasoning and marinating process, which determines the soul of the sausage.

Lin Fan took a large, clean stainless steel bowl and poured all the lean and fatty diced meat together in a 7:3 ratio.

The seasoning for making sausages varies from place to place. In Jiangcheng, the flavor is more salty and savory, with a hint of sweetness.

Add salt first. Salt is the king of all flavors and also the key to preservation.

If you add too little salt, the meat will spoil easily; if you add too much, it will taste bitter. He grabbed some coarse salt and sprinkled it evenly over the diced meat, relying on his sense of touch.

Next comes the white sugar. The white sugar here isn't for sweetness, but to enhance the flavor and make the meat turn a reddish-brown and glossy after air-drying.

Pour in the system-brewed spiritual soy sauce for flavor, and then add a few drops of dark soy sauce for color.

Then, Lin Fan picked up a small bowl from the side.

This is the "Exclusive Spice Ratio for Traditional Sausage" that the system just unlocked.

It contains more than a dozen spices, including Sichuan peppercorns, star anise, and cinnamon, which have been ground into an extremely fine powder.

He picked up a small pinch of spice powder and sprinkled it evenly into the basin.

Finally, Lin Fan picked up the jar of pure grain baijiu.

With a tilt of his wrist, most of the clear wine was poured into the basin.

The moment the high-concentration liquor came into contact with the raw meat, a strange, complex aroma burst forth.

The aroma of wine, meat fat, and spices blend together, hitting you right in the head.

Lin Fan took direct action.

The tap water was cold in early winter, and the raw meat was even colder. I plunged my hands into a large bowl of diced meat, and the icy chill ran up my fingertips.

But he didn't care at all, and with both hands he turned the basin up from the bottom, pressing and rubbing it hard.

This process cannot be rushed; every diced meat must be evenly coated with the seasonings and wine.

The originally distinct red and white diced meat gradually absorbed the moisture from the soy sauce and white wine, and its surface became sticky and shiny.

The edges of the fatty meat were stained with a nice layer of brown.

Lin Fan stopped working. The minced meat had become completely elastic, exhibiting a gelatinous, clumped texture.

After preparing the minced meat, the next step is to stuff the sausages.

He took a white plastic wide-mouthed funnel.

The translucent sausage casing extracted from the system is placed over the bottom of the funnel tube, and then pushed up the tube until the entire casing is piled on the funnel, with a knot tied at the end.

Lin Fan held the bottom of the funnel with his left hand and pinched the sausage casing.