Hong Kong style fried sausage

1. Add Rice noodles into the bowl. (It is not recommended to grind it yourself unless you have a professional grinding machine. If the powder produced by an ordinary grinder is not fine enough, the taste will not be so delicate and smooth.)

2. Add glutinous rice flour, millet flour, and a spoonful of salad oil to mix evenly (the addition of salad oil will make the rice vermicelli smoother, and it must be added when the rice vermicelli is dry, and it will not be easy to mix evenly after adding water).

3. Slowly pour water from the side while stirring. (Be sure to stir it side by side to make it even, and use an egg beater instead of chopsticks, as they may cause the egg to pill.).

4. Mix the water and powder thoroughly to form a slurry and set aside for later use.

5. Add a small amount of oil to the pot and heat it slightly without smoking or bubbling.

6. Pour in the batter and stir well again before pouring it into the pot (because stopping stirring will make the batter at the bottom thicker, so stir well every time before pouring into the pot).

7. Heat the pot over low heat and prepare the shrimp that has been washed and drained.

8. When the powder is slightly formed but the surface is still soft, sprinkle shrimp and scallions evenly. Do not sprinkle too densely, otherwise it will easily break when rolled up.

9. Add a little raw powder slurry on the surface, then turn the pot around to make the slurry uniform. Do not add too much to avoid it being too thick.

10. Cover the pot and let it simmer for one minute. (Time cannot be too much or too little, it affects the taste)

11. Turn off the low heat and open the lid.

12. Roll it up, use a wooden or silicone spatula to roll it up, do not use chopsticks or metal spatulas. This is the process of rolling the noodle soup. After rolling it up piece by piece, put it on a plate for later use.

13. Cut the prepared intestine powder in half and fry it in a hot oil pan.

14. Put intestinal starch in the pot with gaps to facilitate flipping.

15. Fry over low heat until there is a rice aroma, then flip over.

Once both sides are cooked, you can start cooking.

17. Just add the blanched small tangcai, place it on a plate and drizzle with sauce before serving. (Attached is a classic Cantonese sauce making method. Use a small spoon of soup, one tablespoon of sesame oil, three tablespoons of soy sauce, one tablespoon of white sugar, and one tablespoon of sesame sauce and one tablespoon of sesame sauce with a large spoon of soup. Add a little water and stir over low heat in a small pot until boiling to make the sauce. The soy sauce must be selected from seafood soy sauce, or Guangdong and Hong Kong made soy sauce. Soy sauce from other places is too salty to choose from.)