【liaoning】private Garlic Vermicelli

Name: 【liaoning】private Garlic Vermicelli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 520g pork; Liuliang corn starch; 2 way casings; 1 package Garlic Sausage Seasoning Pack; 1 head garlic; Some salt; Some Shimizu; 5g Cooking Wine; 2 stages shallot; 2 tablets ginger; 2 pcs star anise; Some pepper

by Little Grassroots Family Food

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

In my hometown of Benxi, there is a kind of sausage. We call it noodle sausage, also called noodle sausage. It is especially popular with everyone. The difference between sausage and dried sausage is that it has more starch, so we call it noodle sausage or noodle sausage. I have been making sausages for many years. The comrades of the unit have all learned to make various sausages and luncheon meats with me. Today I will share with you a simple private garlic sausage. If you like:"

【liaoning】private Garlic Vermicelli

1. Prepare the basic materials, which are sold on the web, and do not contain additives

【liaoning】private Garlic Vermicelli recipe

2. The fat part is minced, the other half is cut into large slices, not too thick, and then the two meats are mixed

3. Pour 50 grams of garlic flavor into the meat and mix well. It is best to marinate for two hours to taste

4. The noodle sausage has a lot of starch. According to the ratio of 6 to 8 taels of starch per catty of meat, I put 6 taels of starch this time, and then use water to boil it, and in some places use old soup.

5. Then mix the meat and starch and mix well, cut another head of minced garlic and add some salt. At this time, you must taste the saltiness and adjust it yourself.

6. Check whether the casing is leaking, rinse with clean water

7. Prepare the funnel and string

8. Grease the surface of the funnel and put on the casing

9. Put the stuffing in, use chopsticks or a small funnel like me to press down

10. There must be more space on both sides of the casing

11. Add clean water to the pot, pour the sausages under warm water, add cooking wine, green onions, ginger, star anise and peppercorns.

12. When the water temperature is high, cook for 30 minutes. Remember to keep piercing your eyes with a needle while cooking. Do not let the water in the pot boil. Prepare clean water on the side. When the water temperature in the pot is too high, add some cold water, otherwise the sausage will burst easily. There will be a lot of foam in the pot, don't move it, and the sausage can't be turned.

13. Cooked sausages, remove scum

14. Fish out and let cool

15. slice

16. Loading

Tips:
When the water temperature is high, cook for 30 minutes. Remember to keep piercing your eyes with a needle while cooking. Do not let the water in the pot boil. Prepare clean water on the side. When the water temperature in the pot is too high, add some cold water, otherwise the sausage will burst easily. There will be a lot of foam in the pot, don't move it, and the sausage can't be turned.