Pig small intestine (that is, vermicelli sausage): wash one side with salt, and then wash it with a little vinegar (to remove fishy smell) for later use.

Ingredients: Chili noodles, Chili noodles, spiced noodles, thirteen spices, which you like (because it is made by yourself, of course, it must meet your own taste), more salt (to prevent sausage from going bad), four or two liquors, a little sugar and a little monosodium glutamate.

Materials: cotton rope, wire loop (intestine size) needle.

Production: put all the ingredients on the meat, put on gloves, stir evenly, marinate 15 minutes, then stir and fill by hand, tie one end of the sausage with a cotton rope, put a wire ring on the other end, tie the sausage with a needle (deflate) after filling, and finally tie the filled sausage to your favorite length with a rope, hang it and blow it in a windy place for five or six days before eating.

1. Wash the pork, drain it, and cut it into cubes with a 1 cm square knife. Soak the marinated casing in clear water for 10 minute, then rub it repeatedly for 3-4 times to wash off the salt on the surface, and finally soak it in clear water for later use;

2. After washing the ginger, squeeze out the ginger juice with a garlic press, and fry the mineral water bottle into a funnel shape along the bottle mouth;

3. Add white wine, salt, sugar, pepper noodles, pepper noodles and ginger juice to the diced meat, put on disposable gloves and turn them evenly with your hands, then beat them in the same direction until the meat begins to stick to the tendons;

4. Put the cleaned casing on the bottle mouth, tie it tightly with thread, or pinch it directly by hand, and tie the other end of the casing tightly with thread, or tie it directly;

5. Put the mixed meat stuffing into the bottle and gently poke it into the casing with chopsticks until the casing is filled with meat stuffing;

6. Divide the filled sausage into 3-4 parts evenly, tie it tightly with cotton thread, and then tie some small holes in the sausage with a needle;

7. Hang the prepared sausage in the shade, avoid direct sunlight, let it dry naturally, smoke it with pine and cypress branches, then steam or boil it, or slice it for cooking. Thirteen incense, also called shiquanxiang, refers to 65,438+03 kinds of Chinese herbal medicines with unique fragrance, including nutmeg, Amomum villosum, cardamom, cinnamon, clove, pepper, star anise, fennel, radix aucklandiae, radix Angelicae Dahuricae, rhizoma kaempferiae, rhizoma Alpiniae and dried ginger.

The proportion of "thirteen incense" is: pepper, aniseed, cinnamon, kaempferia kaempferia, angelica dahurica, and the rest are 1 share, and then they are combined to form "thirteen incense".

Raw materials must be fully dried or oven-dried, crushed and sieved, and the finer the better. Each raw material should be crushed and stored separately, preferably in non-toxic and tasteless edible plastic bags to prevent the spice from "regaining its moisture" or losing its flavor. When in use, stir evenly.