东北蒜肠做法老北京蒜肠配方,老北京蒜肠的正确配方

{"rich_content":{"text":"盐加肉搅拌五分钟在加入其他材料，水分三次加入，每次都搅拌吸收后加入，液体量大，慢慢加，多搅拌会，冷藏的肉更好上劲，搅拌好冷藏两小时，减少气泡\n然后灌肠，不需要太满，容易煮爆，灌好挂起来凉干表面，夏天直接煮也可以，冷水下锅，放适量姜，花椒，80℃慢慢煮熟，煮的时候不会出油\n煮好烤箱150℃烤到表皮变脆，中途翻面\n烤好取出来，凉凉即可出完美褶皱\n冷后更好切片\n热的不太好切，忍不住蹭热切了，太好吃了！\n","spans":null},"video":{"vid":"v028b06b0000bqtipglahtmet1n5kg8g","duration":8.375,"width":644,"height":322,"file_size":818370,"thumb":{"web_uri":"tos-cn-p-0000/8b86949d9f3043aab2f80ff8e5b39e3d","width":646,"height":322,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"normal":{"duration":8.375,"file_size":702105,"w":646,"h":322}},"is_encrypted":null,"md5":"0bfc70a75a7bb0e556d64ea7d3c625a9","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}