Northeast garlic flavored vermicelli

Northeast garlic flavored vermicelli

Introduction:

"I found that the remaining sausage casings were still frozen in the refrigerator. I just used them to make some sausage. I especially like my hometown's sausage. When I was a child, I used to kill pigs and fill it with sausage every Spring Festival. It tastes unique. It's a good side dish to dip or fry directly."

Production steps:

Step 1: prepare garlic and press into mashed garlic

Step 2: put all the ingredients in the seasoning table on the mince and mix them well

Step 3: add the mashed garlic

Step 4: add starch. (here I use an appropriate amount, because people who often cook depend on their feelings when they put various seasonings. Not all of them need to be weighed on the scale. If there is more starch, the intestines will be harder, and if there is less starch, they will be softer, so let's see how they like it.)

Step 5: add water and stir vigorously

Step 6: until such a thin paste is formed

Step 7: prepare the funnel, soak the casing open and start the enema

Step 8: fill the intestines well, tie them with cotton thread in the middle, divide them into several sections, and leave some space in each section, otherwise they will burst easily when boiling

Step 9: cook in water. It's a technical job. You must ensure that the water can't be boiled, otherwise it's easy to explode. Keep the water temperature at 70 or 80 degrees for about 30 minutes

Step 10: the cooked sausage slices, Sheng pan, on a dip, that taste is really delicious to burst!

Materials required:

Minced pork: 200g

Starch: right amount

Water: moderate

Garlic: one head

Soy sauce: two spoonfuls

Five spice powder: 1 teaspoon

Chicken powder: 1 teaspoon

White pepper: 1 teaspoon

Oyster sauce: 1 teaspoon

Salt: right amount

Sugar: two teaspoons

Note: when cooking intestines, be sure to watch, do not let the water boil is the key

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: spiced