In this dish, pork sausages are stuffed with minced pork, mushrooms as well as several other ingredients like chopped carrots, roasted peanuts. Next the sausages are crispy-fried and slice into serving pieces.
Rinse the pork intestines with vinegar or lime juice to remove the odd smells. Soak wood-ear fungi and shiitake mushrooms in cold water until they grow bigger, cut off the roots and rinse, and slice into small pieces. Cut off the roots of spring onion bulbs and chopped into small rings.
In a large bowl, add minced meat, wood ear fungi, spring onions. Season with ½ teaspoon of granule seasoning, 1 teaspoon of black pepper, 1 teaspoon of oyster sauce, ½ teaspoon of fish sauce. Then mix well until all ingredients are fully absorbed with spices, forming a homogeneous mixture.
Next, you use a funnel or a pastry bag to stuff the pork mixture into the intestines. Squeeze evenly (not too tight) until the ingredients are finished, then use a thread to tie the sausage ends.
First, steam the sausages until they are cooked (you can check with a stick). Then fry them in a frying pan. While frying, remember to turn the sides evenly so that the sausages are cooked evenly and have a beautiful eye-catching color. Slice and serve with chilli sauce or tamarind fish sauce.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
