Chopped meat

500 grams

starch

150g

Sausage casing

2 pieces

condiments

Refined salt 3g

Monosodium glutamate 5g

Shisanxiang 3g

30 grams of soy sauce

30 grams of sugar

Scallion right amount

Jiang Mo moderate amount

20 grams of sesame oil

20 grams of cooking wine

Method for making vermicelli sausage

1

1. Mix the meat stuffing and seasoning together, first wet the starch with warm water, boil some water, then pour it on the wet starch paste several times and mix well. After stirring evenly, add the next step of water. I added about 4 spoons (not a spoon for eating), which is estimated to be 6 or 7 spoons. Add the starch paste to the meat and stir well.

2

2. Use a funnel (or the head of a mineral water bottle) to pour the meat paste into the casing, leaving a little blank casing, then tie a knot and divide it into several sections. The casing will not be too full, and it is better to leave a blank casing of about 1/4 in each section.

three

3. Pour the water into the pot, add the onion and ginger slices, and the fire will start (small fire). Put the prepared vermicelli into the pot and continue to simmer. Don't touch the sausage at this time. If you touch it, it will break the skin and cook for 30 minutes (keep the water from boiling). If the water seems to be boiling, put some cold water in the pot.

four

4. Take out the vermicelli, rinse the surface with warm water, drain the water and let it cool.