condiments
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500g pork stuffing
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Half root of pig intestine
condiments
starch
180g
condiment
salt
6 grams
verdant
third segment
energy
10g
Eight angles
1
Sichuan pepper
10 capsule
Light soy sauce
20 ml
sesame oil
5 ml
hotbed chives
3 pieces
thirteen?incense
3 grams
refined sugar
Two spoonfuls
tea grounds
1 pinch
Method for making homemade vermicelli sausage
1. Put 500g of pork stuffing (the ratio of fat to thin is 2:8 or 3:7) into a large bowl, and add the stuffing seasoning: chopped green onion with 3 scallions (the scallions are only 8cm long),10g of ginger (sliced first and then pounded into powder with the back of a knife), 20ml of soy sauce and thirteen spices.
2. Stir evenly in one direction
3. Put 180g dry starch (I used potato starch) into another large bowl, then pour some water on it and rub it with your hands to make the dry starch wet.
4. Then slowly pour 350g boiling water into the starch bowl and stir it into starch paste with chopsticks.
5. Warm it and pour it into the meat stuffing, or stir it evenly along the original stirring direction.
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6. Wash off the salt on the surface of half a casing, soak it in warm water for 20 minutes, and then mix in the meat.
7. Another mineral water bottle, remove the cover and cut it with scissors at a distance of 8 cm from the bottle mouth to form a funnel.
8. Tie a fast knot at one end of the soaked casing and tighten it, or tie it with cotton rope.
9. Place the other end of the sleeve on the bottle mouth and completely cover the bottle mouth.
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10. Hold the bottle mouth and casing tightly with one hand, and scoop the meat into the bottle with the other hand.
1 1. Press the meat stuffing with a spoon, and the meat stuffing will enter the casing. After filling a part, you can always hold the intestines with your hands and smooth the meat.
12. After all the filling is completed, the casing should be left about 10 cm, and then tie the entrance with knots or tie it tightly with cotton thread; Use cotton thread to divide the perfused intestines into equal parts according to your own preferences, leaving a blank of 2~3 cm for each part.
13. Put warm water in the pot, then add intestines and 1 star anise, 10 pepper, 3 slices of onion, 3 slices of ginger and 2-3g of salt. Turn down the fire and don't cover the pot.
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14. Put the intestines in, and stick each section with a toothpick a few times.
15. Counting begins after 30 minutes of hydrothermal treatment. Always use a small fire. Don't cover the pot. Always keep the pan surface calm and not boiling. If you see it boiling, be sure to pour some cold water on it. When cooking, don't touch your intestines, they will break if you move them, and don't care about the foam on the pot.
16. When cooking in the middle, you can boil some water in another pot, then turn off the fire and dry it until it is not hot.
17. Put the cooked intestines in warm water, gently wash off the floating foam on them, take them out and put them on a plate for cooling. If you don't like the smell of smoke, you can eat it at this step.
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18. Take an iron pot without any moisture, then put a piece of tin foil on the bottom of the pot, and put 2 spoonfuls of sugar (about 80g) and tea leaves on the tin foil (just pinch some with three fingers).
19. Put another steaming curtain in the pot. I used old steam curtains. If not, I can also clamp it on the pot with chopsticks.
20. Put the dried sausage on the steaming curtain and cover it. Be sure to cover it tightly. Medium fire, when it smells of smoke, start counting for 5 minutes, then turn off the fire and simmer 10 minutes to open the lid, and the skin of the vermicelli will turn orange.
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Cooking tips
Several key points that must be seen:
1, before soaking the casing, the salt must be washed off and soaked in warm water for at least 20 minutes, otherwise the casing will be brittle and torn;
2, starch must be scalded with boiling water, so it will be sticky when mixed with meat stuffing;
3. Leave a blank in each section of the filled casing, so that the casing will not burst because it is too high when cooked;
4. When you start cooking, you must use a toothpick to Dozza the intestines several times, so that the gas in the intestines will be discharged in time when cooking, otherwise the intestines will explode;
5, the water for boiling intestines must be kept in a state that can't be opened, don't cover the pot, and don't just turn over the intestines, otherwise the intestines will be broken;
6. When the intestines are smoked, the lid must be tightly covered and no gaps can be left. If you haven't smoked it once, the skin color of the intestines is too light, which can be said to be re-covered and re-ignited;
7. If the casing breaks when cooking intestines, don't touch it, and the meat inside will also take shape. It's delicious to take it out and cut it into pieces after cooking.
Cuisine characteristics
I used to see my parents cooking smoked vegetables, so this smoking method is only based on memories. I didn't expect it to be very successful. It was a beautiful draw ~ ~