1 vermicelli with ginger, 1 piece of coriander, a little

1 tablespoon of wine, 1/2 cup of soy sauce

[ production process ]

(1) Cut the vermicelli into 25cm long sections, put it under the tap, rinse it slowly with a small stream and drain the water for later use.

(2) Cut ginger into small pieces and coriander into small pieces for later use.

(3) Take out the oil pan, add ginger slices and stir-fry until fragrant, then add the vermicelli and seasoning, and cook for about 5 minutes. When the vermicelli can be passed through with chopsticks, take it out, cut the vermicelli into small pieces, put it on a plate, and sprinkle coriander on it.

Tianjin vermicelli

boneless and skinless raw pork 5 kg soy sauce 5 kg sesame oil 1.5 kg scallion 3 kg minced fresh ginger 75 g dry starch 18.5 kg (28.5 kg if wet starch is used) 4 kg pepper water (5 g pepper is soaked in 4 kg hot water for 1 hour). 3 kg of fine salt, 5 g of nutmeg noodles, 5 g of sodium nitrate, 5 g of food pigment carmine

2. Liaoning rice sausage

boneless and skinless raw pork 5 kg of starch 5 kg of water 9 kg of fine salt 5 kg of monosodium glutamate 1 g of scallion 5 g of garlic 5 g of spiced noodles 1 g of sesame oil 1 kg

3. Liaoning rice sausage 2 boneless and skinless raw pork 5 kg of starch 2 kg of water 45 kg of fine salt 2 kg. Soy sauce 4 kg monosodium glutamate 25 g pepper noodles 1 g nutmeg noodles 5 g scallion powder 1.5 kg fresh ginger powder 75 g sodium nitrate 5 g

4. Lanzhou vermicelli boneless and peeled raw pork 5 kg dry starch 5 kg water 9 kg monosodium glutamate 1 g spiced noodles 1 g fine salt 5 kg fine salt 5 kg scallion powder 5 g garlic paste (just mash garlic). 5g sesame oil, 1kg sodium nitrate, 5g

The ingredients here can also be changed by yourself

Squid sausage

Ingredients: 2 strips of squid (small)

Stuffing: 1/2 piece of tofu, 2g mung bean sprouts, 1g onion, 3 green peppers, 2 red peppers, 2 tablespoons of chopped onion and 1 tablespoon of pounded garlic.

(2) Boil mung bean sprouts and squid legs in boiling water, remove water, cut them into shreds, and mash onions, green peppers and red peppers to remove water.

(3) Mix dehydrated tofu with mung bean sprouts, onions, squid legs, pounded peppers, onions, garlic, seasoned with salt, pepper noodles and sesame oil, and make stuffing.

(4) Put the prepared stuffing in the squid, put it on with a stick, and steam it in a steamer to cool it.

Preparation method

Ingredients: 2.5 kg pig fat and lean meat, 1 kg pig small intestine, and 1 kg dry starch.

seasoning: 25g of sesame oil, 12g of salt, 12g of soy sauce, 75g of minced garlic and scallion, 12g of rice vinegar, 12g of prickly ash, appropriate amount of meat (cardamom, clove, cinnamon, Amomum villosum and angelica dahurica (1g), and red food.

Practice: (1) Grate the pork into fine meat with a g-cutter, add various seasonings and mix well to make stuffing.

(2) Use 87g of dry starch to boil and stir into a thick paste. Then pour all the thick paste and food red into the meat stuffing and stir evenly to make the meat stuffing pink.

(3) Add rice vinegar and pepper to pig small intestine, knead it repeatedly, remove the mucus on the intestine, wash it repeatedly with clear water, slowly pour the meat stuffing into the intestine with a funnel, tie the two ends of the intestine together, cook it in a pot of slightly boiling water for 3 minutes (no more than 1℃), take it out, cool it, and slice it for eating.

characteristics: the five flavors are strong, refreshing and not greasy, and easy to store after smoking.