Salt: 10

Corn? :80

Chicken leg: 600

Garlic? : 18

Black pepper sauce: 30

Oyster sauce: 30

Sugar: 15

Rice wine: 30

condiments

Clear water: 1 10

Starch? :35

Sheep casing: 15

Specific steps

first step

1. Starting from the thigh side of the chicken, gently stir the chicken skin with a knife and cut it off. (Chicken skin is thick with fat, which makes it unhealthy to eat. It is recommended to remove it. Then there is the toughness of the chicken skin. If you want to put it in, you'd better peel and chop it before putting it in. If you chop it with meat, it is easy to chop the meat into mud and affect the taste. )

Second step

2. Gently peel off the skin. Cut the chicken bone vertically from the top, cut the tendon on the chicken leg in a circle, peel it down gently and cut it along the bone.

Third step

3. Carefully cut the bone bend of the chicken leg, break the tendon, and then continue to chicken.

Fourth step

4. Complete in turn.

Step five

5. Cut the chicken into slightly larger diced meat.

Step 6

6. Cut corn kernels and chop them into large grains. Chop the chicken into bigger pieces and it tastes better. )

Step 7

7. Chop garlic. (It tastes lighter than mashed garlic and tastes better. Don't mash it. )

Step 8

8. Put the processed raw materials into a basin, add seasoning and mix well. I chose white glutinous rice wine from the supermarket. I have also tried cooking wine and carving, and the taste is not particularly good. You'd better choose something sweet.

Step 9

9. Mix the starch with water, add the water starch to the chicken several times and stir well. (Adding water to starch tastes better and more tender, and how much can be added according to personal preference. )

Step 10

10. Let stand for 30 minutes-1 hour.

Step 1 1

1 1. Wash the sheep casing and soak it in clear water for more than 10 minutes. (Pour cooking wine into clear water to remove fishy smell)

Step 12

12. Take out the soaked casing and put it on the funnel. Chicken is easier to pour and less sticky than pork, so it is ok to choose a smaller funnel. )

Step 13

13. Put the meat into the funnel, press the meat down with chopsticks, and the meat will go down smoothly and enter the casing. Press the casing gently at the lower end, or the casing will fall off if the meat goes down carelessly. )

Step 14

14. Pour the meat into the casing and check whether there is air entering. If there are bubbles, puncture them with a needle and gently squeeze them with your hands. Don't squeeze the meat too hard, or it will easily stretch or even crack when you tie the rope later.

Step 15

15. If there are bubbles, remember to puncture them with a needle and squeeze the meat.

Step 16

16. Tie it with a rope and grow into small pieces of about 6-8 cm.

Step 17

17. Hang on the rope to dry the skin. It's still a little hot at this time. I can blow it at close range with a high-grade electric fan for hours. )

Step 18

18. After blowing all night, the skin is dry and wrinkled, which means it is dry! We must find a way to dry it. First, it tastes better. Second, it is not easy to crack when cooking.

Step 19

19. Untie the rope and cut it into small pieces with scissors. (you can cut it or not, it is not fixed. )

Step 20

20. Put it in a pot and simmer for 20-30 minutes. Be careful not to burn too much. If the fire is too big, it will easily crack the casing. If the air-drying effect is good, it will not crack so easily. )

Step 2 1

2 1. Take out the cooked sausage, dry it, and bag it for preservation. It can be frozen or refrigerated. (Refrigerate for about 7 days and freeze for a long time. Be careful not to touch the air, and try to put it in a sealed bag. When eating, take out a few pieces and fry them in oil until brown spots appear on the surface.

Step 22

22. When eating, take out a few pieces and fry them in oil until brown spots appear on the surface.