Accessories: appropriate amount of corn, garlic 65g, salt 20g, sugar 50g, invert syrup 1 spoon, 2 eggs, white pepper 5g, oyster sauce 70, red yeast powder 2g, monosodium glutamate 2g, water 120ml, starch 70g, rice wine 100g, and appropriate amount of liquor.

First, the intestines are soaked in advance for use.

Second, the chicken is boneless, boneless, cut into small pieces, put into a meat grinder, and beaten into large meat particles.

Third, garlic granulation.

Fourth, corn is granular, not too broken.

5. Put the minced meat, corn, garlic, white pepper, sugar, oyster sauce, garlic, monascus powder and monosodium glutamate into a basin and mix well.

6. Add water to the starch and stir well. Add it into the meat stuffing in three times. After continuous stirring, it can be cooled in the refrigerator and then poured, or it can be poured randomly.

Seven, enema machine, put the sausage, put the meat in the bucket, shake the machine and start enema.

Eight, pour out all the sausages, take cotton thread and tie them one by one according to the required length.

Nine, hang in the shade to dry until the skin is tight and wrinkled.