2.？ Slice chicken breast, shred, dice and chop.
3.？ Pour in peeled corn kernels, starch, sugar, salt, vegetable oil, pepper and water.
4.？ Stir well and leave or refrigerate for about half an hour to taste the taste.
5.？ Take out the casing, wash the salt on the surface with clear water, soak it in clear water or cold water for about 20 minutes, and then wash the inside of the casing with clear water.
6.？ Enema with a manual enema, and tie a knot with thread every 10 cm after filling (don't fill it too full).
7.？ Hang up and dry for more than 12 hours, and the intestines will be slightly dry.
8.？ After drying.
9.？ Pour cold water into the pot
10.？ Heat until bubbles appear in the pot, and turn to low heat. Boil for about 20-30 minutes, then turn off the heat, remove and drain, cut off the knots, throw the excess into the refrigerator for freezing, and fry or bake when eating.
1 1.？ Heat the pan, drain the oil, and fry on low heat for about 7-8 minutes.
12.？ Finished product drawing
13.？ Finished product drawing
skill
1, the best choice of corn is fruit corn, which is sweet and crisp, with strong corn flavor and more mouthfeel.
2, the meat can be stirred evenly, do not stir into mud.
3, the intestine must not be too full, just squat, there is a gap between the knots, and it will expand slightly during cooking.
4. After the sausage is cooked, a small piece of foam appears on the medium fire, which needs to be turned down to prevent the sausage from bursting due to the high water temperature.
5. Add a little pepper to remove the fishy smell.