1. Front slot meat1500g, sliced, 500g minced meat. 20g of Jiang Mo, 20g of onion and garlic water, 20g of monosodium glutamate and 20g of chicken powder, 5g of fresh products15g, 3g of thirteen spices, 20g of water starch and a proper amount of salt. Put the above products together and stir evenly.

2. 15 eggs, add salt and fully break up, add 2 grams of chicken essence to taste.

two

Sausage filling: soak the casing in soft water and wash it, then add white vinegar to remove the fishy smell. Then tie one end with a cotton rope, insert the enema tool into the casing, pour in the common meat stuffing and flatten it, and then pour in the egg liquid. It can also be made of egg liquid and meat stuffing. Be careful not to fill it too full, in case it bursts when cooking sausage.

three

Sausage cooking skills: relax the water in the pot, don't boil it with a big fire, keep it on a small fire, and hold a needle in your hand. As long as you see bubbles in the sausage, immediately puncture the bubbles with the needle, otherwise you will puncture the sausage. Boil for about 20 minutes, then take it out to cool and taste it with a knife.