2. Buy the casing to wash off the surface salt, rinse it carefully, and then soak it in a bowl with cold water and a little white wine for later use.
3. Cut the meat into small pieces and put it into a meat grinder to grind it into paste. You can leave a small part without cutting it into small pieces, and the taste will be much better.
4. Add sausage seasoning, minced garlic, monosodium glutamate, salt and soy sauce in turn, and mix well with disposable gloves in both hands.
5. Mix the starch with cold water.
6. Pat the minced meat and marinate it in the shade 12-24 hours.
7. Add water starch into the marinated meat stuffing in three times, stir well and let stand for 3 minutes. Prepare enema.
8. Put the casing on the funnel, remove the air, and tie the knot at the end to fill the meat. If there is no funnel, you can cut a drink bottle instead!
9. All the meat stuffing is poured into the casing, and the casing is not cut off. It is directly tied into an ideal length with a rope, and a string is wrapped around the hanger. The coat is washed with cold water, and the injected gas can be deflated with a fine needle at this time.
10, immediately put it in the pot, put it in the pot at a water temperature of about 92 degrees, take it out at a temperature of about 83 degrees, boil the intestines for about 20-30 minutes, hang it in the shade for 1-2 hours, and let it cool thoroughly.