1. Ingredients
2. Put a teaspoon of white wine into the casing to soak for 2 hours to remove the odor, and rinse it well
3. Cut garlic, green onion, and ginger into finely divided pieces
4. Add the chopped green onion, ginger and minced garlic to the meat, add five-spice powder, a little pepper, and salt
5. Add 2 teaspoons of cooking wine
6. Add 30 grams of sesame oil
7. Add all the seasonings and mix well
8. Add appropriate amount of water to starch to make starch paste
9. Pour into the stirred meat
10. After adding starch, continue to stir evenly
11. The spoon mineral water bottle I use for enema is very useful. Put the rinsed casing on the mouth of the bottle and tie it tightly.
12. Start pouring.
13. The filled vermicelli is tied into knots with cotton thread
14. Hang in a ventilated place to air dry for a day, and the skin will be slightly wrinkled.
15. Put a small handful of pepper and two star anise in a boiling pot to 80 degrees, put in the dried garlic sausage
16. Boil on a low heat, keep the water temperature around 80 degrees, don't boil. Cook for about 30-40 minutes to remove.
17. Wash the removed garlic sausage to remove the surface foam and dry the surface water.
18. The finished product!
19. The finished product!
Tips:Don't cook the filled sausage in a hurry. Let it dry for a day, or it will not burst easily after steaming.
During the cooking process, keep the water temperature at about 80 degrees. Use a toothpick to pierce the garlic sausage to avoid pop
