Northeast garlic sausage
By VicentaLakin
The freezer found that it was also frozen to make the rest of the sausages, which were made of powdered sausages, especially from home, and had to kill pigs every year of childhood, tasted uniquely, eaten directly, or fried as a good dish。
Recipe Recommendations
- minced pork 200g
- starch appropriate amount
- water appropriate amount
- garlic a
- soy sauce two spoonfuls
- spiced powder a small spoonful
- chicken powder a small spoonful
- white pepper a small spoonful
- oyster sauce a spoonful
- salt appropriate amount
- sugar two spoonfuls
Steps for Northeast garlic sausage
1
Prepare garlic for garlic
2
All the sauces in the table are evenly mixed
3
Add garlic
4
Add starch. (Here I use the right amount, because the people who cook are feeling when they put on all kinds of sauce. Not every one of them has to weigh on the scale.)
5
Join the water and stir hard
6
It'll be fine until it's so thin
7
The funnel's ready. Put your intestines out. Start enemaing
8
Filled intestines, lined in the middle, cut out a few bits, each one with a little space, or it'll explode when it's cooked
9
It's a technical job to cook in water, and it's got to keep the water open, or it's gonna explode
10
Cooked intestinal slices, full plates, a plate of sauce. That tastes really good