1. Clean prawns first, then clean tendons and shrimp intestines, cut them from the back and slice them. Chicken fillet and sea cucumber need to be cut into 0.2 cm thick slices. Wash horseshoe and ham and slice them.

2. Re-develop the sea cucumber slices, blanch them in a boiling pot, then take them out, then control the water content of dry sea cucumber slices, then put all the raw materials cut before into a bowl, and add a proper amount of refined salt, monosodium glutamate, soy sauce, Shaoxing wine, pepper noodles and sesame oil into the bowl to make stuffing, which is divided into 12 portions. Then put the egg white into a bowl, add a proper amount of wet starch, and stir well to make an egg white paste for later use.

3. Cut the pig net oil into 12 pieces, put the square pieces with the side length of 12 cm on the chopping board, put a little egg white paste in each piece, and then add the stuffing. Remember not to expose the stuffing during the whole roll, or the juice will flow out. A * * * made 12 pieces, then put them in a cage, steam them with strong fire, take them out and pour the soup, then dip the whole body in egg white paste and sprinkle a layer of sesame seeds, and it becomes a "dragon sausage".

4. Prepare a wok, put proper amount of peanut oil in the wok, put the oil into the "dragon intestines" when it is five minutes hot, fry until the sesame turns yellow, then take it out and put it neatly on the plate.