500g of three strips of large intestine (salty) glutinous rice.

Some scallops and some dried oysters.

Mushroom number

condiments

A little chicken sauce

A little soy sauce and a little ginger.

Making steps of glutinous rice sausage

1.？ I forgot to take pictures. Marinate three sections of large intestine in advance, remove fat and oil, and leave a little oil when cooking, so that glutinous rice does not need to be oiled.

2.？ Wash a dozen mushrooms and soak them in warm water. After soaking, you can shred and dice. Mushroom water can be kept. Scallops and oysters can also be soaked, or pork belly can be cut into pieces instead. Ginger can be cut into small pieces.

3.？ Stir-fry ginger and mushrooms in oil, add scallops and oysters, stir-fry,' pour in glutinous rice soaked for two hours, stir-fry with a little soy sauce, and color. Pour in mushroom water. Add boiling water until the rice is not cooked, add soy sauce and chicken essence to taste, cool, open and pour into the large intestine.

4.？ Take a piece of large intestine, stick a bite and leave a bite to start filling, and use a spoon to fill it. A piece of intestine doesn't need filling. Leave 1 space for glutinous rice, otherwise it will explode, prick and shake in cold water, in order to make rice and water evenly distributed.

5.？ Pour cold water into the pot. Put it in a steamer and drain it into the rice sausage. As shown in the previous step, steam for half an hour.

6.？ It is steamed. The oil of the sausage itself has come out. Eat while it's hot. Slice it obliquely in the pot when it is cold, without frying it. It smells good. You can also wrap it in egg liquid and fry it until it is half cooked. Not all the pictures are sorry!

skill

The large intestine should be marinated a few days in advance. The refrigerator can be sealed in hot weather.