The main ingredients of vermicelli are pork and pig small intestine, which are fragrant, refreshing and not greasy. After smoking, it is easy to store. Powder sausage is mostly spiced, and starch can be eaten after being mixed with various seasonings and poured into casing and steamed. Before making vermicelli sausage, pigs must be allowed to eat on an empty stomach, so there will be digestive juice in this section of intestines, so it is not necessary to turn the intestines out and wash them when cooking, but the latter section of intestines must be turned upside down and washed.
Cantonese-style vermicelli sausage method: The pork is twisted into a thin meat bun, and all kinds of seasonings are added and mixed well to make stuffing. Dry starch is mixed with water to form 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. Adde pepper into pig small intestine with rice vinegar, knead repeatedly to remove that mucus on the intestine, washing repeatedly with clear water, slowly pouring the meat stuf into the intestine with a funnel, tying the two ends of the intestine together, boiling in a slightly boiling pot for 3 minutes, taking out and cooling.
Korean-style vermicelli sausage method: squid is eviscerated, legs are removed and peeled. Boil mung bean sprouts and squid legs in boiling water, remove water, cut into shreds, and mash onions, green peppers and red peppers to remove water. 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. Put the prepared stuffing in the squid, put it on with a sign, and steam it in a steamer to cool it.