Ingredients: 400g beef, 100g fat (pork), 3 tbsp black pepper, 3 tsp salt (seasoning canister on its own), 15g sugar, 1 tbsp yellow wine (ordinary white porcelain spoon), 2 tbsp soy sauce (porcelain spoon), ? tsp honey, ? tsp red currant powder, 40g corn starch, 60g water, cotton thread

Practice:

1. Beef and fat meat 7:3 or 8:2 ratio, cut into pieces.

2. Use a cooking machine strung into minced meat, strung meat time, the longer the finer, hit a few seconds to stop and observe.

3. Minced meat with salt, sugar, yellow or white wine, soy sauce, honey, which salt is seasoning canister comes with a spoon, wine and soy sauce with the picture of the ordinary white porcelain spoon.

4. Then use 1/4 tsp of the baking set spoon to put in the red currant powder and black pepper. Red currant powder is for better color, it is natural, not an additive, if you don't like it you can leave it out, it doesn't affect the taste.

5. Stir the minced meat in one direction, add the cornstarch and water mixture, and continue to stir until thickened, about 2 gears for 10 minutes or so, or you can use your hands to stir, just like mixing dumpling filling, hand mixing is also very fast.

6. Stirred meat mixture is about this way, if you feel dry, you can add a little water, beef fiber is relatively coarse, absorb water than pork feel a little more.

7. Use salted sheep sausage casings, clean off the salt, set on the enema head, connected to the faucet, the inside is also rinsed, soaked in water for 20 minutes.

8. cooking machine to remove the blade and the knife hole, install the head of the enema, first in the head of the enema at one end to put some meat, and then set on the sausage, so more lubricated, easy to set on the sausage, sausage end to tie a knot, gently crank the handle, you can be enema it.

9. After all the enema, use cotton thread to tie the knot at the distance you like.

10. Tied up the intestine hanging to dry for a while, about half an hour or so, remove the toothpick with a few small holes.

11. pot filled with water, add a few slices of ginger, boil to 80 degrees, set 80 degrees for 20 minutes. Specific operation can be after the water boils, slightly add some cold water, turn the heat down, put the sausage, do not cover the lid, keep the water does not boil state about 20 minutes or so, see the intestines floating up can be.

After cooking, fish out the sausage, let it dry for a while, cut it open, remove the cotton threads, and you can freeze it. Eat it either fried or grilled or boiled down.