Homemade Old Beijing Vermicelli

Name: Homemade Old Beijing Vermicelli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g pork; 1 shallot; 1 piece egg; 15ml Shallot oil; 1 piece Aniseed; 180g Sweet potato starch; 15ml Oyster sauce; 15g salt; 3g pepper; 30g Pepper water; 1 piece ginger

by Love braised pork

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The old Beijing vermicelli has been eating since he was a child, and he likes the taste very much, but now he sells less and less meat, more and more starch, and some of them are a little sticky and seem to be unfamiliar. Since I watched a video, I started to make old Beijing vermicelli by myself. The taste is not bad. The key is to put the meat as much as you want. The taste can also be adjusted by yourself. The pork is more assured. The benefits are so many. I made a few more, and when it’s hot, I want to try to make them and freeze them. When I finish eating, I take them out and fry them. It should feel good.

Homemade Old Beijing Vermicelli

1. First, wash 800 grams of the fat and lean pork from Panax notoginseng and cut into small pieces.

2. Use a meat grinder to mince meat

3. Put it on a plate, add green onions and minced ginger

4. Add appropriate amount of pepper

5. Fry some shallot oil to let cool and pour it in

6. Add the right amount of salt

7. Add more oyster sauce

8. Knock in an egg

9. Add 180 g starch

10. Then add the chilled pepper water

11. Use chopsticks to whip up in one direction

12. The pig casings are soaked in clean water for 20 minutes and then rinsed, one end is knotted and the other is put on the enema funnel

13. Use a small spoon to slowly pour the meat into the pig casings, then tie the rope in sections, and prick a needle where there are bubbles

14. Hang outside the window to dry for 24 hours to dry the casings

15. Take it back the next day, add pepper, green onion, ginger, aniseed in a pot and cook for 30 minutes

16. After cooking, let cool and slice and serve on a plate

Tips:
The reason why I left it in the air for 24 hours is to dry the casing, otherwise I just cook it and it’s very popular. I have tried it several times, and it popped almost every time. It was very depressing, so I tried it. As long as the casings are dried and boiled on a low heat, it will be much better. It is basically fine.