Smoked Chinese sausage (also called "lap cheong" or "lap chong") made from pigs eating nutritious composting worms of Anh Nuoi ("Foster Brother") brand, applies the traditional recipe of making Chinese sausage from Cao Bang people, absolutely ensuring quality and food safety.
Net weight: 300g
Brand: Anh Nuoi ("Foster Brother")
Origin: Viet Nam
Ingredients: Pork worms, ham, red ginger, soup powder, pepper.
Cooking method: Boiled, fried, grilled, fried, fried.
Defrost, wash in warm water of 50 degrees and drain before processing.
Breeding facility: Son Phu Clean Agricultural Cooperative
Address: Yen Tang - Bac Phu - Soc Son - Hanoi
Production facility: Anh Nuoi Agriculture Cooperative
Address: Bac Phu Ward - Soc Son District - Hanoi - Vietnam
EXP & Storage: 04 months from the date of production when stored in the freezer or refrigerator with an average temperature of -9 to -18 degrees Celsius.
Food Safety Certificate No: 11/2021/NNPTNT-HAN
Step 1: Dip in hot water of 50-60 degrees (or you can boil for 2-3 minutes). Then drain the water.
Step 2 with 3 methods:
Method 1: Fry on a pan
- Pour a little cooking oil or lard into the pan to heat, reduce the heat, then add the sausages and fry for about 15-20 minutes, flip 2-3 times until they turn golden brown (cover the lid when frying so that the sausages are cooked evenly).
Method 2: Microwave oven
- Use a small knife to make 3-4 cuts across the sausages (especially where there is fat so that the fat can easily flow out, avoiding explosion in the oven)
- Put in the microwave for 8-10 minutes, divided into 2 times (if you have boiled before, you just need to cook for 5-7 minutes).
Method 3: Fry with an oil-free fryer
- Put the sausages in an oil-free fryer at 180 degrees Celcius for 5-7 minutes.