Then take out the washed vermicelli, cut each section into 5cm, season the cut vermicelli, add two spoonfuls of soy sauce, one spoonful of oyster sauce, half a spoonful of salt and a proper amount of pepper, then put 500g of pork stuffing (the ratio of fat to thin is 2:8 or 3:7) into a big bowl, and add the stuffing seasoning: minced onion and ginger 10. Stir evenly in one direction; Take1200g starch, pour it into a basin, and make it into a dry paste with a little warm water. It is required to mix evenly without small pieces. ?

Soak Zanthoxylum bungeanum granules in 200g boiling water, gradually pour them into pasty starch with17.5kg boiling water, and mix them with injection to make dilute starch paste. Raw materials for mixing pepper water: pig fat and lean meat 1.5 kg, pig small intestine, dry starch 1 kg, sesame oil 250 g, salt 12 g, soy sauce 120 g, minced garlic and chopped green onion 75 g, and rice vinegar 120 g.

This kind of meat sausage is very popular in Northeast China, and its preparation is not complicated, and its ingredients are simple. I can only tell you my own method here, which may not be suitable. Usually, sausages are made of a lot of meat, but meat sausages are made of a lot of starch, which is soft and delicious. Let's share with you how to make sausage. Mix honey, black pepper and spiced powder evenly with a spoon.

Pour the evenly stirred seasoning and starch into minced meat, put the prepared sheep sausage coat on the funnel mouth of the noodle sausage, finally tie it with thread and stir it evenly, finally add a small amount of peanut oil, continue to stir the pig intestine with rice vinegar and pepper, rub it repeatedly to remove the mucus on the intestine, wash it repeatedly with clear water, then slowly pour the meat stuffing into the intestine with a funnel, tie the two ends of the intestine together, and cook it in a micro-boiling pot for 30 minutes (not more than