1. Prepare pig casings about 50 cm long, clean the casings and soak them in clear water for later use.
2400 grams of pork stuffing.
3. Put the meat stuffing into a blender and stir it into a paste. (It's ok to cut with a knife)
4. The meat sauce should be stirred to a delicate degree, as shown in the figure.
5. Chop the onion and ginger and mix well in the meat.
6. Add salt, sugar, thirteen spices, pepper and a little red rice flour. (Monascus powder is used for color matching. You can leave it without it. )
7. Mix corn starch with a little water to make a paste.
8. Pour the starch paste into the meat sauce several times, pour a little and grab it by hand before pouring.
9. After pouring the starch paste, repeatedly grasp the meat paste until it is fine and smooth.
10, put the casing on the funnel and pour the meat sauce bit by bit.
1 1. Fill the minced meat as much as possible during enema, and smooth the casing while pouring. Don't be too strong. Don't burst the shell. Just tie the sides with a rope after pouring. (It is recommended not to fill in for too long at a time, and it is better to fill in small pieces. )
12, 400g of meat stuffing is filled with two 20cm sausages, and then steamed in a steamer for half an hour.
13. After the ham sausage is cooked, it can be sliced directly, fried with vegetables, or made into soup.