Accessories: sugar 15g, salt 40g, spiced powder 10g, sweet potato powder 100g, liquor 10g, water 75g, casing, garlic, ginger and onion.

Step 1: Pig fat 1 kg, 4 kg thinner, ground into meat stuffing with meat grinder.

Step 2: Ginger, onion and garlic.

Step 3: Cut the green onion into sections and soak it in clear water for 15 minutes, then the green onion will get old and leave water for later use.

Step 4: Soak sweet potato starch with soaked chopped green onion.

Step 5: Beat ginger and garlic into ginger and garlic.

Step 6: Add all seasonings, salt, ginger and garlic, spiced powder and sugar to the meat sauce (the salinity depends on personal taste).

Step 7: Stir in one direction.

Step 8: Put the sleeve on the funnel and tie the knot at the end.

Step 9: Stuff minced meat into the casing through a funnel, and punch holes in the casing with a needle, so that the air in the casing can be easily exhausted.

Step 10: put water in the pot and add sausage when the temperature is about 70 degrees Celsius. Not stamped. Continue to cook until the water is close to boiling, turn the fire to a low heat, and keep the water surface from boiling for 20 minutes, then you can cook the sausage.