Pork 500g casing 1 root

Onion and ginger cooking wine 10g 2 tablespoons soy sauce.

Oyster sauce 1 spoon salt 3g

Corn starch 50g egg 1

5 grams of sugar, 2-3 grams of red rice flour.

The practice of homemade sausage

Step 1

Wash the pork, remove the skin, and then cut it into pieces for use.

Second step

Cut the pork into paste in the cooking machine, the finer the better.

Third step

Add cooking wine, salt, sugar, corn starch, red rice flour (optional, mainly used for color matching, no sausage steamed behind), soy sauce, oyster sauce and eggs, and then stir well.

Fourth step

Wash the sheep casing with clear water for later use and prepare for enema.

Step five

Put the casing on the enema device first. Be careful not to pierce the casing with too much force.

Step 6

Add the beaten meat sauce to the enema.

Step 7

Gently rotate the enema device to start enema. This step should also be light with your hands, and it is easy to break the shell if you use too much force.

Step 8

Tie the filled sausage with a rope and divide it into several sections, so that it is impossible to take pictures.

Step 9

Put the knotted sausage in a steamer and steam it over low heat. Remember to prick the hole with a toothpick when steaming, otherwise it will explode easily. I cooked the baby rice, and it can be eaten directly, dried, steamed or roasted, and it tastes good.

Step 10

The steamed finished product bites open like this. Children are more comfortable to eat without additives.

Cooking skills of homemade sausage

The amount of seasoning can be according to your own taste. The size of the spoon has not been measured, so you can make dumpling stuffing according to the salty taste.

2. When wearing casing and enema, handle it gently, not too hard, otherwise it will easily break the casing. ?

3. When steaming, the fire is easy to explode. Although it does not affect the taste, the face value will be greatly reduced.