Black pepper pretzels
By VicentaLakin
Recipe Recommendations
Steps for Black pepper pretzels
1
Pork chops into small particles, and it's better not to use all of them. This time I'm lazy and I'm hanging a little bit more meat2
100 grams of water in the meat pie3
30 grams of sugar4
30 grams of honey5
Twenty-five grams6
Twenty grams of salt7
30 grams of starch8
Twenty-five kroner9
Three grams of black pepper10
When all the material is completed, it is fully modulated and placed for two hours11
Salted sheep's intestines wash their surfaces and soak them in water for half an hour12
Take a nice blister, tie it to the bottom and put the whole intestine on the enema. To make it easier to put on the intestines, you can put some on the enema. Oil13
The enema is full of mixed meat, just a little into the intestines. Be careful not to be overfilled, otherwise the intestines will be broken, probably with a fully fledged intestine coat, with a strangling of a finger, and with extra space. If this starts to get out of hand, it'll be easy to take a little longer14
Finish the rest of the intestines, tie them with cotton every other time (about 10 centimetres), then put a few holes in each of the intestines with a sterilised needle, remove the air from the enema, and prevent the fracture of the intestines when they are cooked later15
Hanged in the ventilator, dry to the larvae surface is fine. It's high indoor temperature, two or three hours. My house is cold. I hang it on the balcony at night16
Put the dry intestines in the pot, add fresh water with no intestines, and open the fire17
I'll boil until my intestine rises and the surface is white18
Cook your intestines out19
Dry the wind, dry the surface, remove the cotton wire, split it in small sections, seal it up, freeze it20
Take it out when you want to eat, fry it, and eat it with tummy21
It's real. It tastes special. Okay