Garlic pretzels
By VicentaLakin
It's a very strong garlic taste, and it's not too much to accept. It'll reduce the amount of garlic when it's next made, but when it's eaten, it's spicy, it tastes good, it tastes good。
Recipe Recommendations
- pork stuffing 1000g
- garlic 35g
- sheep casing
- soy sauce 40g
- oyster sauce 35g
- salt 12g
- shisanxiang 5g
- high-alcohol liquor 25g
- ginger 25g
- white sugar 20g
- mung bean starch 60g
- qingshui 100g
Steps for Garlic pretzels
1
A net of sheep's intestines and cotton
2
You wash your intestinal clothes and you dip them in the water and pour them into the white wine bulge for about 20 minutes
3
Old Ginger cleans the pieces and smashs them in the kitchen
4
Squeeze out the ginger juice
5
Put a little salt in the bowl when the garlic is crushed
6
Pork washed and crushed7
In the meat pie, the salt, the raw, the platinum oil, the white wine, the ginger juice, the garlic mashed, the white sugar, the 13 fragrance clock needles are evenly mixed
8
We're gonna add a little bowl of fresh water to it
9
60 g green bean starch drops into 100 g clean water, drops into meat, and a clockwise mix is even
10
It's made more than an hour ago
11
Smash the end of the blouse and put the other end in the funnel of the embroidery
12
Put the salted meat in the enema
13
Put the meat in the larvae. 8-9 points is good. Too big to burst
14
ABOUT 10 CMS PER SEGMENT, WITH A COTTON LINE, AND A THIN NEEDLE TO THE EYE, WHICH IS NOT EASY TO BOIL
15
I'll hang my salami in the middle of nowhere, one day or one night
16
Cut it into bits after removal
17
The pot is filled with plenty of fresh water, the water warms up into sausages, the small fire boils slowly, leaves foam, the water warms between 70 and 80 degrees, and boils for about 25 to 30 minutes, and the whole process cannot cover the lid
18
When you're boiled, you're cold, you're cold, you're cold, you're cold, you're cold, you're cold, you're hot, you're hot, you're hot, you're hot
19
Put a little bit of oil in the pot
20
It's a lot easier to fry