1. Separate the yolk from the egg white, and put the egg white in the refrigerator for later use. Egg yolk is reserved for other dishes.

2. Wash and chop ginger and onion, the more broken the better, and set aside.

3. Wash the lean meat and shrimps, cut the lean meat into strips, and mix with the shrimps to make a paste. If you don't want to chop it, you can mash it with a cooking machine.

4. Take a spoonful of salt, about 3 grams, pour it into a small bowl, and add a small amount of cold water to dissolve the salt.

5. Pour the dissolved salt water into the meat sauce and stir it in one direction for a while, which will obviously make the meat sauce sticky.

6. Take out the egg white, add corn starch to the egg white, and stir until the starch is completely dissolved (if it is not easy to dissolve, you can add a little water appropriately).

7. Add about 4g soy sauce, 5g white sugar, a small amount of pepper, soy sauce, chopped green onion and Jiang Mo into the starch egg white solution and stir well.

8. Add the juice prepared in the seventh step into the meat sauce three times, stirring the meat sauce in one direction at a time.

9. Stirring is very important. You can stir for a while until your hands are very elastic on the meat.

10 according to the length and thickness you want to make, roll the meat stuffing with plastic wrap and seal both ends.

1 1. The ham sausage wrapped in plastic wrap is frozen in the refrigerator for about an hour and shaped.

12. After setting, remove the plastic wrap and wrap it with tin foil. Be careful to use at least two layers of tin foil, otherwise it will break easily. Tighten both ends of the tin foil.

13, steam for about half an hour.