Cooking Steps

1. 

   Step1:Ginger juice 10g salt 15g sugar 40g rice wine 35g five spices a little black pepper a little starch 15g ice water a little sheep casing 10g cotton thread a littl

2. 

   Step2:Wash and cut pork. Match with fat and thin por

3. 

   Step3:Put pork into the mincer to sti

4. 

   Step4:Mix the ginger juice, rice wine, salt, sugar, five spices and black pepper to make the juice

5. 

   Step5:Add starch. Pour sauce i

6. 

   Step6:Use chopsticks to slowly rotate clockwise and stir. Add ice water in several times. Every time you add ice water, you need to stir until the water is completely absorbed before adding ice water. Stir for 15 minutes continuously. You will see that the meat gradually becomes a muscle tendon

7. 

   Step7:Tools for preparing casings and enemas. Put the soaked casings over the mouth of the funne

8. 

   Step8:Put the meat foam into the enema. Shake the handle with your hand. It's easy to pour the meat in

9. 

   Step9:Fill the sausage with cotton thread to the length you want. Prick the bubble with a needl

10. 

    Step10:Use a fan to blow until the skin is dry

11. 

    Step11:Boil enough water in the pan. Don't be too hot. Then put the sausage in. Cook it over low heat and don't let it roll. Cook for about 15 minutes

12. 

    Step12:After cooking, cut, drain, air cool, refrigerate and freeze those that can't be eaten in a short tim

13. 

    Step13:If you don't understand, please add my wechat cyf880310. I can give you more details