Accessories: pig small intestine 100g.
Seasoning: salt 100g, monosodium glutamate 3g, cooking wine 10g, ginger juice 10g.
The practice of preserved egg sausage:
1. Wash the white fat slices of pigskin and put them in a boiling water pot for scalding thoroughly;
2. Take out the skin, cut it into thin strips while it is hot, rub it with refined salt for two or three times, then rinse it with clear water, put it in a basin, add water 1.5 times the skin, put it in a drawer, steam it 1 hour, and take out the filtered juice;
3. Wash the small intestine, empty the meat inside, leaving only the small casing for use;
4. Wash preserved eggs (preserved eggs), steam them on the drawer, take them out, let them cool, peel them and put them into casings;
5. Add ginger juice, cooking wine, refined salt and monosodium glutamate to the peel juice, mix well, pour it into the casing while it is hot, tie both ends tightly, and serve after cooling. Slice and plate when eating.
Food is similar to preserved eggs (duck eggs): preserved eggs should not be eaten with turtles, plums and brown sugar.