Homemade Vermicelli
by Autumn Water Yiren 2002
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Separate the fat and lean pork into thin strips, soak the lean meat in water to remove blood
2. Use five grams of pepper to boil the pepper water and let cool
3. Drain the lean meat from which the blood has been removed, and grind it with a meat grinder
4. Finely chopped shallots
5. Minced ginger
6. Pour into the meat, add five-spice powder, salt, nutmeg powder, soy sauce, and pepper water
7. After cooling, add cornstarch, then pour sesame oil
8. Rinse the inside of the casing with water
9. Then put it into the enema machine and make the sausage
10. Put the aniseed, bay leaves, and the pepper in the pepper water in the pot, medium heat, and the water temperature, then add the sausage
11. When the intestines swell, reduce the heat and pierce the intestines thoroughly with a needle. Keep piercing and cook for about 30 minutes
12. Cooked intestines
13. Put an appropriate amount of sugar and tea in the tin foil, put it in the bottom of the oven, put the cold sausage in the middle of the oven, lower the heat to 250 degrees for 10 minutes, and adjust to the upper and lower heat at the last five minutes
14. Smoked intestines
Tips:To separate the fat and lean meat, the lean meat must be removed from the blood with water, otherwise the intestines will be very fishy. The intestines must be pierced with thin long needles after they are boiled. It cannot be covered, otherwise it will be easy to boil. And the intestines can’t be filled too much, you have to leave a section at both ends
