2, choose three fat and seven thin pork belly, cut into pieces, and use water to make mushrooms for meat stuffing.

3. Put the pork stuffing into a pot, add 800g of clean water, 20g of refined salt100g, oyster sauce100g, soy sauce100g, 50g of white pepper, 50g of chicken essence and 50g of monosodium glutamate, stir clockwise, and let stand for 30-60min.

4. Add 2500 grams of soaked glutinous rice to the marinated meat stuffing, then add 400 grams of onion seasoning oil, and grab the board evenly for use.

5. Pour the prepared pork and glutinous rice stuffing into the casing soaked in advance with enema, tie it with cotton rope every 15㎝-20㎝, and pour it out for later use.

6. Put the stuffed pork and glutinous rice sausage into a steamer, steam for 60 minutes on high fire, and then take it out.