Accessories: salt, soft sugar, soy sauce, ginger, white wine, oyster sauce, pepper, chopped green onion water, starch and minced garlic.

1. Prepare minced meat, chopped green onion soaked in hot water for later use, minced ginger and garlic, and starch.

2. Add seasoning to the meat stuffing and mix well with ginger, garlic and sugar.

3. Add starch water.

4. The casing is ready.

5. Insert the funnel into one end of the casing and start pouring the mixed meat.

6, all down.

7. Tie the rope in sections, and each section will flow out of the gap.

8. When the water in the pot reaches about 70 degrees, add the sausage, boil the water and cook for 20 minutes.

9. Cook the slices and put them on a plate.

Nutritional value of pork vermicelli sausage;

1. Intestinal mucosa in pig vermicelli is also an important raw material for extracting sulfated mucopolysaccharide, which can reduce blood lipid.

2. Pork vermicelli is rich in nutrition and contains trace elements and minerals necessary for human body, such as calcium, magnesium, thiamine, iron, riboflavin, manganese, etc., but the cholesterol content is high, with cholesterol 183 mg per100g. People with hyperlipidemia and high cholesterol should not eat more.

3. Pork sausages are widely used. They can directly cook food, and can also remove all kinds of unnecessary tissues inside and outside the intestine. Processing can make intestines. Sausage is a good material for making all kinds of sausages.

4. Pork vermicelli has high nutritional value, and has the nutritional functions of clearing heat and benefiting qi, regulating gastrointestinal tract, nourishing yin and stomach, and clearing heat and relieving summer heat.