1. Prepare ingredients: pork stuffing, casing, starch, ginger, allspice powder, garlic, pepper, salt, onion, sesame oil, pepper, star anise and cooking wine.
2. Garlic, green onions and ginger are cut into small pieces.
3. Chop onion, ginger and garlic into the meat stuffing, and add spiced powder, a little pepper, salt, cooking wine and sesame oil.
4. Add appropriate amount of water to the starch paste, pour it into the stirred meat stuffing and stir well.
5. Soak a teaspoon of white wine in the casing for 2 hours to remove the odor and rinse it off.
6. Start filling, enema with mineral water bottle, put the washed casing on the bottle mouth and tighten the bottle mouth.
7. The filled vermicelli sausage is tied into knots according to your own preferences and hung in a ventilated place to dry for one day. The outer skin can be recovered with a slight wrinkle.
8. Put a handful of peppers and two star anises into a boiling pot and heat it to 80 degrees. Add dried garlic sausage.
9. Cook on low heat, keep the water temperature at about 80 degrees, and don't boil. Boil for about 30 minutes and remove.
10, take out the garlic sausage, rinse off the floating foam on the surface and dry the surface moisture.