松花火腿原料:猪里脊肉5千克,松花蛋3千克,牛盲肠2根,精盐150克,胡椒25克,味素10克,五香粉25克,大葱25克,大蒜25克,鲜姜25克。做法:(1)将胡椒、五香粉等调味料用开水冲过,冷却后配成腌制液,再将里脊肉放入,腌制约35天。松花蛋去皮。(2)取出腌制好的里脊肉,从横断面割开,将松花蛋裹入,随即灌入已经整理好的牛盲肠内,用线绳分段扎 Songhua ham raw materials: 5 kg of pork tenderloin, 3 kg of preserved eggs, cow cecum 2, 150 grams of salt, 25 grams of pepper, flavor 10 grams, 25 grams of allspice, 25 grams of green onions, garlic 25 grams, 25 grams of fresh ginger . Practices: (1) the pepper, allspice and other spices rushed with boiling water, cooling and dubbed the marinated liquid, and then into the tenderloin, marinated for about 35 days. Pineapple peeled. (2) Remove the cured tenderloin, cut from the cross-section, the wrapped egg wrapped, then poured into a good cow cecum, with a cable tie