Ingredients: 400g beef, fat meat (pork) 100g, 3 tablespoons black pepper, 3 teaspoons salt (from seasoning jar), 0/5g sugar, 0/teaspoon rice wine/kloc-0 (ordinary white porcelain spoon), 2 teaspoons soy sauce (porcelain spoon), half a teaspoon honey and red rice noodles.

Exercise:

1. The ratio of beef to fat is 7: 3 or 8: 2, and cut into pieces.

2. Use a cooking machine to grind the meat into minced meat. The longer the time, the finer it is. Stop for a few seconds to observe.

3. Add salt, sugar, yellow wine or white wine, soy sauce and honey to the minced meat, wherein the salt is the spoon that comes with the seasoning jar, and the white porcelain spoon is used for the wine and soy sauce.

4. Add 1/4 teaspoons of monascus powder and black pepper to the baking spoon. Monascus powder is natural, not an additive, for better coloring. You don't need to add it if you don't like it, and it won't affect the taste.

5. Stir the minced meat vigorously in one direction, add the mixture of starch and water, and continue to stir until it is thick, about second gear 10 minutes, or you can stir it by hand, just like mixing dumpling stuffing, which is also very fast by hand.

6. The stirred meat stuffing is like this. If it feels dry, you can add some water. Beef fiber is thicker than pork and absorbs more water.

7. Use a salted sheep casing, wash off the salt, put it on the enema head, connect the faucet, rinse it clean and soak it in water for 20 minutes.

8. The cooking machine removes the blade and the knife hole, and installs the enema head. First, put some meat on one end of the enema head, and then put on the casing, which is more lubricious and easy to put on. Tie a knot at the end of the casing and gently shake the handle for enema.

9. After all irrigation, tie a knot with cotton thread at the distance you like.

10. Hang the tied sausage to dry for about half an hour. Take it down and stick a few small holes with a toothpick.

1 1. Fill the pot with water, put a few slices of ginger, cook to 80 degrees, and stew at 80 degrees for 20 minutes. The specific operation can be to boil, add a little cold water, turn to low heat, add sausage, keep the water boiling for about 20 minutes, and watch the intestines float.

Take out the intestines after cooking, air-dry, cut open, remove cotton thread, and freeze. You can fry, bake and cook when you eat.