Do northerners eat sausages?

Sausages are eaten in northern Renye Fang. Sausages are very common ingredients. For example, fill your own sausages, or buy sausages. Let's take a look at the sausage:

Powder sausage irrigation method

Fenchang is a special food with local culture, which is very common in the north. There are many actual tastes and practices of vermicelli sausage, among which starch sausage is the most common and fashionable. Let's take a look at how to make this starch sausage.

Cassava starch 170g, fresh meat stuffing 500g, pig intestine half-pulled, salt 6g, three shallots, ginger slices 10g, one star anise, pepper1/,soy sauce 20Ml, sesame oil 5ml, three shallots and thirteen spices 3g, and edible sugar.

1, put the fresh meat stuffing into a container and add seasoning. Three shallots are made into chopped green onion, ginger slices are made into ginger paste, 20 ml of soy sauce, 3 g of thirteen spices, 5 ml of sesame oil and 3-6 g of salt. Stir the meat stuffing evenly with chopsticks, then take another container, put cassava starch made of 180g potato into it, and drop it.

2. Put 350g of boiling water into a container filled with cassava starch and stir well.

3. After cooling, pour in the meat stuffing and stir it evenly again in one direction.

4. When tying one end of pig casing, it must be tightened, or it can be tightened with cotton rope.

5. Put the other end of the pig casing on the cork of the mineral water bottle to wrap jiaozi.

6. If the dumpling stuffing can't get in, use a spoon to get into the pig casing. After pouring some, press the pig casing with your hand to get the meat off.

7. After the meat stuffing is smoked, an area of 10 cm should be reserved at one end of the pig casing, and the extra area should be tied with cotton rope, and then the segmentation is just started.

8. Put warm water in the pot, then add the bacon yard and one star anise, pepper, shallot, ginger and salt, and simmer on low heat.

9. Then stick each section of the intestine twice with a wooden stick, and only simmer for 30 minutes when the water starts to boil.

10, half time, take another pot to boil water, turn off the fire, boil it and let it cool.

1 1, after 30 minutes, put the cooked casing into another pot of warm water, remove the ups and downs with a Buchner funnel, and then take it out and put it on a plate.

12, take a pot and don't mix it with water. Put a piece of foil paper in the bottom pot, and put 2 spoonfuls of edible sugar and a pinch of tea on the foil paper.

13, just put a steaming cloth curtain in the pot and two wooden chopsticks without words, and they must be strong.

14, put the cold intestines into the pot, and the lid must be tightly covered and boiled over medium heat. When there is smoke, it will be recorded for 5 minutes at first, and then it will be turned off after 5 minutes. After stewing 10 minutes, the cover is opened and the surface of the casing turns pale yellow.