Materials/tools: beef tenderloin 200g, carrot 40g, onion 20g, egg 1, corn starch 15g, flour 10g, ginger 2 slices, water, cooking machine, tin foil and steamer.

1. Chop ginger slices into fine paste and soak them in clear water to taste.

2. Cut carrots into small pieces.

3. Cut the onion into small pieces.

4. Cut the beef into small pieces against the texture and the fascia against the texture, so that the sausage will be softer and chewy.

5. Pour the chopped beef into the cooking machine, add the carrot and onion, and pour into Jiang Shui.

6. Make a delicate paste together.

7. Put the mashed meat into The Mixing Bowl, and add eggs, flour and corn starch.

8. Stir in one direction with chopsticks for about 3 minutes and mix well.

9. Cut a few pieces of tin foil of similar size, put beef stuffing, compact it, and slowly roll it into a cylinder.

10, tighten both ends like candy.

1 1, put in a steamer, steam for about 20 minutes after the water is boiled.

12, try to cool after steaming, cut into small pieces of appropriate size, and the beef sausage is ready.