The first kind:
1. Wash the sausage, put it on a plate, and observe the appearance of the sausage carefully. From the appearance, we can find that there are two colors in sausage: fat meat and lean meat.
2. Wash ginger and slice it. Put ginger slices on the raw sausage. Pour a spoonful of old wine into the sausage plate.
3. Pour a certain amount of water into the steamer, and steam the sausage with ginger and wine in the steamer. If it's a dish, just pour a bowl under it. Don't let water enter the sausage bowl when steaming.
4. Steam on high fire for about 30 minutes. During this period, be careful not to let the water in the pot dry, so take care of it at any time until the sausage changes color. The first step, as we have already introduced, the appearance of raw sausage can clearly see the fat and lean meat inside. But after cooking, the sausage will turn into a uniform dark outer color.
5. Take the ginger out of the sausage, because the ginger has already tasted when steaming, and there is no need to put it again. Wait for the sausage to cool for a while, it's too hot to cut out the shape. Cold sausages are sliced with an oblique knife and stacked on a plate one by one.
The second method: steaming sausages.
1. A sausage, taken out of the refrigerator and slightly warmed at room temperature;
2. Slice the sausage with a knife;
3. Put in a plate and steam in a steamer 15 minutes.
The third way: steaming sausages.
1. Four sausages, scalded with boiling water.
2. add water to the pot and put cold water on it.
3. Cover the pot and bring it to a boil.
4. Steam on high fire 10 minute. Look at this oil.
5. Take it out and air it for a while until it doesn't paste.
6. Slice and plate.