Beef paste
300 grams
Pork sauce
300 grams
Sausage casing
1 root
condiments
black pepper
1/3 tablespoons
Garlic seed
eight
verdant
1 segment
energy
1/2 block
red wine
1 tablespoon
Light soy sauce
1 tablespoon
albumen
1
sweet potato starch
2 tablespoons
salt
1 teaspoon
oyster sauce
1/2 tablespoons
Barbecued pork sauce
1/2 tablespoons
black pepper
1/2 teaspoons
chicken essence
1 teaspoon
step
1. Raw material drawings.
2. Pork and beef are ground into paste for later use.
3. Onion, ginger, garlic and pepper, add one tablespoon of red wine and one tablespoon of soy sauce and mash.
4. Pour in the crushed black pepper sauce. Add an egg white, 2 tablespoons sweet potato starch, 1 teaspoon salt, 1 teaspoon chicken essence. Stir well with an egg beater. There is a sticky feeling in the meat.
5. Fine lubrication, sticky feeling with hands.
6. Fill the sausage, cook in warm water at 80 degrees for 20 minutes, remove and drain.
7. Mix oyster sauce+black pepper+barbecued pork sauce into a brush.
8. Poke a few holes in the sausage with a toothpick, preheat it at 200 degrees, brush it every 10 minutes, and bake it every 30 minutes.
9. Bake until the sausage skin turns brown.
10. The finished product drawing and spaghetti slices are excellent. Uncle Candy ate it directly and ate two.