Put the pork stuffing into a bowl, add some seasonings, and then keep stirring in one direction. Take a new container, add some starch and a little water, and knead it by hand. Then slowly add some boiling water to the container, while adding boiling water, stir with chopsticks until it becomes paste. After cooling, add some meat and continue to stir in the same direction.
Wash the casing, be sure to wash off some salt on the surface, and then soak it in warm water for a period of time. After the casing is soaked, tie a knot at one end and pour the minced meat out from the other end. After filling, the long casing mouth must be kept at a distance of about 10 cm, and then tied tightly with cotton thread. Then add a proper amount of warm water to the pot, then put the intestines in, add some ginger, star anise, edible salt, onion and pepper, and cook slowly on low heat without covering the pot. You can stick a few small holes in the intestines with a toothpick, which will be more delicious.
When the water in the pot is hot, we will continue to cook on low heat for about half an hour. Remember never to use fire or cover the pot. When you see the pot boiling, you must pour some cold water in time. Don't freeze the intestines in the pot casually when cooking, or they will break. After half an hour, we fished out the cooked intestines, put them in warm water, washed them gently, and then cooled them on a plate.
Find a new iron pot and heat it on the fire. Put the tea and sugar on the tin foil, and then put them in the pot. Find a steaming curtain and put it in the pot, then put the intestines that have just been put aside to dry on it. Put the vermicelli on, cover the pot with medium heat, turn off the heat after 5 minutes, and then continue to be stuffy 10 minutes to open the pot.