Fried Starch Sausage (Zha Guan Chang)
Crispy on the outside, tender inside, these golden fried slices are a classic Beijing street snack served with a tangy garlic vinegar dip.
Ingredients
9 items- Pork casings 1 meter
- Mung bean starch 200g (about 1 1/2 cups)
- Water 300ml (about 1 1/4 cups)
- Salt 2 teaspoons
- Five-spice powder 1/2 teaspoon
- Garlic 6 cloves
- Rice vinegar 2 tablespoons
- Cold water 2 tablespoons
- Cooking oil as needed
Nutrition
Steps （7 steps）
Soak the pork casings in warm water for 30 minutes to remove salt. Rinse well and drain.
In a large bowl, combine mung bean starch, salt, and five-spice powder. Gradually add water while stirring until smooth and lump-free.
Tie one end of a casing and place the other over a funnel. Pour batter into casing until 80% full. Tie the open end securely.
Place filled casings in a steamer. Bring to a boil over high heat, then reduce to medium and steam for 30 minutes until firm and translucent.
Remove steamed casings, let cool naturally, then refrigerate at least 2 hours until fully hardened.
Slice chilled casings into 0.5 cm rounds. Heat oil in a pan over medium heat to 180°C. Fry slices 2-3 minutes until golden and crispy on both sides. Drain.
Arrange on a plate. Mash garlic with salt, rice vinegar, and cold water to make a dip. Serve immediately.
Tips
Do not overfill casings to avoid bursting. Keep oil at 180°C for crispy exterior and tender interior. Make garlic dip fresh for best flavor.
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