Cooking Steps

1. 

   Step1:Chop the meat into mince (the meat of far sausage is better to be three fat and seven thin). Mine is to buy the minced meat and then come back and chop it into mince. At the same time, chop in the onion and ginger. It's better.

2. 

   Step2:Add minced meat paste to Wuxiang powder, pepper powder, salt, sugar and red koji powder. Marinate for more than ten minutes.

3. 

   Step3:Put the starch in the bowl. Then pour in two egg whites. Add a little water to make a paste (add a little water). Then pour it into the meat paste. At this time, pay attention to mix the meat paste well with your hands (you can wear a disposable glove, because I don't like the feeling that the meat paste gets on your hands).

4. 

   Step4:Clean the casings I bought. I washed them on the tap many times (because they are not clean and smell easily). Then I soaked them in water for an hour (to remove the salt on the casings) for use.

5. 

   Step5:The last step is enema. You can put the casings around the mouth of the drink bottle. Pour the meat mud into the casings. Don't pour too much, or it will burst easily when steaming. Put more eyes on the sausages. Let out the extra air. This is a success. At this time, refrigerate the sausage for at least one day (in order to reduce water content). Then take it out and steam it when eating (steam it for 45 minutes after water gas). It's so simple. Have you learne