1. Dissolve corn starch with water and stir well
2. Chop the pork into meat filling and set aside
3. First soak the casings in warm water, and then pour water at the faucet to rinse 2-3 times
4. Chop the green onion, ginger, garlic and set aside
5. Add minced green onion, ginger, garlic, thirteen incense, sesame oil, and cooking wine to the meat filling
6. Stir well
7. Pour the dissolved water starch
8. Continue to stir evenly
9. I made a simple filling container with a mineral water bottle, put the casing on the mouth of the bottle, and filled it with the help of a rolling pin
10. After filling, tie it with a string every 20cm or so
11. Let it dry in the shade for about 20 hours, and you can see that the epidermis has wrinkles.
12. Add water that can soak the garlic sausage in the pot, and then add the pepper aniseed cinnamon and fragrant leaves
13. Gently put in the garlic sausage when it is boiled to about 80 degrees. Keep this temperature. Use a toothpick to pierce the garlic sausage to avoid popping. Cook for about 40 minutes.
14. Take it out and let it dry, and you can enjoy it
Tips:1. Press fat on the buttocks of pork before selecting ingredients: lean = 1:3
2. The ratio of starch to water is 1:1
3. After the intestines are dried, they must be boiled, so they cannot be filled too much.
4. Keep the water temperature around 80 degrees during the cooking process, and keep adding a small amount of water during the cooking process
5. Use a toothpick to pierce small eyes on the garlic sausage to avoid popping
6. The seasoning can be adjusted according to your own preferences
