Accessories: ginger (10g), pepper (10g), thirteen spices (3g), salt (6g), soy sauce (20ml), green onion (3 segments), star anise (1g), sesame oil (5ml) and shallot (3 segments).
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.
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.
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.
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 18 at this step. Take an iron pot without any water in it, then put a piece of tin foil on the bottom of the pot, and put 2 tablespoons of sugar (about 80 grams) and tea (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.