Homemade ham and sausage finished steamed, to be cooled into the refrigerator to save can be, the practice is as follows:

Preparation of materials: 400 grams of pork stuffing, 1 small section of green onion, 1 small piece of ginger, 100 grams of corn starch, 2 grams of red currant powder, 1 teaspoon of salt, 3 grams of sugar, 3 grams of thirteen spices, 2 grams of pepper

I. Preparation of about 50 centimeters long pig intestines, the intestines will be washed clean, put in the water soak standby.

Two, 400 grams of pork stuffing.

Three: Put the meat into a blender and puree it.

four, the puree should be blended to this fine level.

V. Mince the onion and ginger and put them into the meat mixture and mix well.

VI, add salt, sugar, thirteen spices, pepper, and a little red currant rice powder.

seven, the corn starch and a little water into a paste.

eight, the starch paste into the puree in small portions, pour a little bit with your hands before pouring.

9. After pouring the cornstarch paste, repeatedly scrub the mashed meat until it is fine and lubricated.

Ten, put the sausage jacket on the funnel, little by little into the puree.

Xi, after filling well put into the steamer steamer half an hour.

Twelve, out of the pot can be eaten, can also be stored in the refrigerator.