1. Most of the general Cantonese-style sausages have been baked directly in the oven and can be said to be cooked. However, it is a semi-finished product and cannot be eaten directly. It must be reheated and cooked.

2. Steamed sausages can be steamed in a pressure cooker. This is faster. Usually when the pressure cooker starts to exhaust, turn down the heat and steam for 10 minutes. Of course, ordinary pots can also be used to steam sausages. If you use an ordinary pot to steam, it will be counted when the water in the pot is boiling. Starting from 15 to 20 minutes.

Extended information:

Cantonese style sausage process:

Select meat→soak in water→ground meat→diced→mixing→enema→injection→prick Straw knotting → washing → baking → cutting intestines, picking and packaging

1. Select meat: hind leg meat is the best because of its small fascia, good meat quality and high utilization rate. Next is the front leg meat. During the segmentation process, fascia, bones, blood films, blood stasis, and dry flesh should be removed. Also choose grade meat (hind leg meat is first grade, front leg meat is grade two).

2. Soaking in water: Soak the selected frozen meat in different grades. The purpose is to soak the blood water and soften the meat fibers to make the meat distinct. Under normal circumstances, it can be soaked for one hour, and the time can be extended in winter. The soaked lean meat can be ground after drying it with utensils.

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Reference source: Baidu Encyclopedia: Cantonese Sausage