How to make Old Beijing Rice Noodles

1. Prepare a small bowl of meat filling, then take a small piece of lean meat and cut it into small cubes

2. Green onion and ginger Cut into pieces

3. Put the meat filling and diced meat into a bowl, pour in the minced onion, ginger, appropriate amount of salt, five-spice powder, sugar, light soy rice wine and other seasonings, and stir evenly

4. Add sweet potato starch and water to the mixed meat filling,

5. Stir vigorously with chopsticks

6. Put the washed casing on the small funnel of the enema

7. Pour the meat stuffing into the casings, and tie them at both ends. Remember to leave the casings at both ends longer.

8. Put water, green onions, ginger slices and cooking wine into the pot, and fill it well. Put the intestines in the pot and cook over medium-low heat.

9. At the beginning, stand next to the pot with a needle and poke holes into the casings, especially the bulging areas. Cook for about 15 minutes. It will be ready in minutes,

10. Take out the intestines and put them on a plate,

11. After cooling, slice them and put them on a plate