Ingredients: chicken breast 500g (can be changed into shrimp or fish).

Accessories: corn starch 35g, salt12g, sugar 30g, egg white 2, oyster sauce10g, black pepper 4g, boiled water 30g, and appropriate casing.

Start making

1 Prepare the materials first, which can be replaced by chicken breast. Chicken breast can be replaced with shrimp or fish to make fish sausage and shrimp sausage. Casings can be divided into pig casings and sheep casings, either of which can be used, but the cooking time is different at the end. Pig casings take more time to cook than sheep casings, and tin foil can be used without casings.

Chop the chicken breast and add salt, sugar, egg white, oyster sauce, black pepper, boiled water, etc. And stir in one direction, then add starch and continue to stir in one direction, then cover with plastic wrap and marinate for 20 minutes.

2. After curing, wash the casing with clear water and pour the minced meat into the casing with enema tools. The enema method seems simple, but in fact, there are several points to pay attention to in the filling process. First of all, the casing you just bought must be cleaned. The casing just bought smells fishy, so it doesn't matter if the sausage poured out won't taste anything. Secondly, don't pack it too tightly, because the minced meat inside will swell and burst easily after being cooked. Finally, when filling, stick a small hole on the casing with a toothpick, which will be beneficial to the gas discharge and the enema work will be carried out smoothly.

3. Add a proper amount of cold water to the pot and pour in a little soy sauce, soy sauce, cooking wine, etc. And stir evenly. Put the chicken sausage in a pot with cold water, heat it with low fire, and stick a toothpick on the sausage while cooking to prevent the internal gas from exploding due to thermal expansion. Boil on low heat for about 30 minutes, and keep the water slightly open. It should be noted here that different casings are used and the cooking time is different. Generally, it takes 30 minutes to cook pig casing for enema, and 20 minutes to use sheep casing. If you don't have casings or don't like casings, you can roll up the minced meat with tin foil and cook it. When the minced meat is cooked, peel off the tin foil. However, the sausage made in this way is not as delicious as the sausage poured out with casing.