Main ingredients: 400g of lean meat, 100g of fat meat, 2 pieces of sausage?

Accessories: Salt, sugar, soy sauce, ginger, white wine, oyster sauce, pepper, onion water, starch, garlic powder

Steps:

1, prepare the meat filling, onion soak hot water standby, soaked in an hour of intestines, ginger and garlic minced, starch

2, the meat filling with seasoning and good to join the ginger and garlic minced and Sugar and mix well

3, add starch water

4, sausage ready

5, with a funnel inserted into the end of the sausage, began to fill the meat mixture

6, all filled with the look

7, with a rope section tied, each section out of the gap

8, the pot of water to 70 degrees, put the sausage to cook, the water boils after a low-fire boil 20 minutes can be

8, water to 70 degrees, put the sausage cooking, water boiling minutes can be

9, sliced on a plate

10, sprinkled with minced garlic with a little soy sauce and chili oil can be enjoyed

Note:

Preservation

Do a good job of the sausage, it will be hung up in the ventilation of the place to dry up. When air bubbles are found, use a pinprick to exhaust the air. Knot every 12 centimeters or so as 1 section. Turn them over once more after two days.

The drying time depends on temperature, wind and other reasons. Generally, 7-10 days is about right. For eating, it's ready after 3-4 days. But don't dry it too much, or the taste will be worse. When it's ready, put it in a plastic bag and put it in the refrigerator to freeze or chill. You can also use a cotton swab dipped in a little peanut oil to evenly coat the surface, hanging in a cool place below 10 ℃, can be stored until after the Spring Festival.