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How to make homemade vermicelli sausage? How to make homemade vermicelli sausage delicious?
food

condiments

pork belly

500 grams

potato starch

180g

Sausage casing

2 pieces

condiments

five spice powder

5g

salt

10g

Bruised ginger

10g

Chopped onion

5g

refined sugar

100g

Eight angles

2 pieces

Sichuan pepper

Proper amount

step

1. Prepare materials

2. Pork belly (the ratio of fat to thin is about 3: 7) is cut into small pieces and put into a cooking machine to stir into meat stuffing.

3. Add minced onion and ginger, spiced powder and salt to the meat stuffing, and add pickled pepper water.

4. Stir evenly in one direction with chopsticks.

5. Slowly pour the starch into boiling water, stir it into starch paste, and let it cool.

6. Pour the cooled starch paste into the meat stuffing and stir evenly in one direction.

7. Soak the casing with water, and wash the inside with water at one end.

8. Take a mineral water bottle, leave the funnel-shaped part on it, cut off the others, put one end of the sleeve on the bottle mouth, completely cover the bottle mouth, and tie the other end tightly.

9. Dig the meat stuffing into the funnel of the mineral water bottle with a spoon and press it with a spoon to let the meat stuffing flow into the casing.

10. Leave some gaps and tie them tightly.

1 1. Filled vermicelli sausage

12. Boil a pot of water, pour the remaining pepper water into the water, and add onion, ginger, star anise and a little salt.

13. Pour in the filled vermicelli sausage.

14. After the intestine is dilated, insert a toothpick into the intestine. After the water is boiled, don't cover it and don't move the fans. Cook slowly for 30 minutes. Don't worry about floating foam on the surface.

15. Put the cooked intestines into the container.

16. Wash off the floating foam on the surface with warm water.

17. Use your eyes to control the water in the container.

18. Wipe the bottom of the pot with tin foil, add sugar and put chopsticks on it.

19. Add the vermicelli sausage, cover it tightly, turn off the fire for 5 -6 minutes after the medium fire smokes, and smoke for 10 minute.

20. The surface of the smoked casing is light yellow and cool, and you can eat it by slicing it.

skill

1, before soaking the casing, the salt must be washed off and soaked in warm water for at least 20 minutes, otherwise the casing will be brittle and torn;

2, starch must be scalded with boiling water, so it will be sticky when mixed with meat stuffing;