300 grams of glutinous rice, 300 grams of pork stuffing, carrots, onions, ginger, salt? Chicken essence? Thirteen incense? Raw pumping? Old smoke? Cooking wine? Clean water

Practice steps

Step 1

Prepare materials, soak glutinous rice for at least 12 hours in advance, and cut carrots, onions and ginger into powder for later use.

Second step

Add carrot, onion, ginger, appropriate amount of salt, chicken essence, thirteen spices, soy sauce, cooking wine, a small amount of soy sauce and appropriate amount of water into the meat stuffing and stir in one direction until it is thick.

Third step

Pour out the water soaked in glutinous rice and put it in the meat to continue stirring.

Fourth step

It's over.

Step five

Wash the pig casing and put it on the enema machine. Boss, don't tie it yet. Leave more casings.

Step 6

Then put the glutinous rice stuffing into the pig casing, divide it into appropriate lengths and tie it tightly. Don't fill it up, 9 minutes at most. Then stick a few small holes in each intestine with a toothpick to help exhaust.

Step 7

Put the pot on, turn the water to low heat and steam for 30 minutes, then turn off the heat for 10 minutes.

Step 8

pan

Step 9

When it cools, cut it into pieces. Soft, waxy and delicious.