2, first of all, the rice flour with water to make slurry, and then get well placed aside for use.
3, the corn starch and raw flour, mixed with a small amount of water into a thin paste, with boiling water into a paste, cooled, and then mixed with the rice flour paste, add monosodium glutamate and salt, mixed with oil and stirred well.
4, lay a piece of wet white cloth in the cage drawer, and then spread the sausage flour paste monumental on the white cloth. It's thickness superior to roughly 2.5mm. Steam over high heat for 3 - 4 minutes, then roll up from top to bottom to form the pork sausage.
5. The drawer cloth should be made of white cotton to prevent the powder from leaking out. The steaming time should not be too long, just right. When you take it out after steaming, you can see that it belongs to the kind of soft and smooth, white and sweet color, not greasy.