Cooking Steps

1. 

   Step1:Clean the bought casings with water several times more. Soak them in wate

2. 

   Step2:In the bowl, put the scallion and ginger slices into the bowl. Add some water to the scallion and ginger slices. Hold and knead for 1-2 minutes. Remove the scallion and ginger slices. Leave only the water for standby

3. 

   Step3:Cut the chicken breast into small piece

4. 

   Step4:Put the chicken breast and ginger water into the blender or wall breaker and mash them into meat paste

5. 

   Step5:Add water to dilute about 150 grams of cassava powde

6. 

   Step6:Dice the carrots. Put in two spoons of salt. Put in the cassava starch water mixed before. At the same time, put in the mashed chicken breast. Stir vigorously

7. 

   Step7:Spoon the mashed meat into the enema mold. Slowly pour it into the casin

8. 

   Step8:Tie the two ends of the filled casings with cotton rope. Tie them in sections (according to the size of the section you like). Then use toothpicks to puncture the bubbles on the non section sausages to exhaust

9. 

   Step9:Boil water in a cold pot, put the filled sausage on the grate and steam slowly for about half an hour

10. 

    Step10:All right. Out of the pot. Make more. It can be frozen and eaten slowly