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hindquarter

1000g

(sausage) casing

70ml

five spice powder

20g

Chinese prickly ash powder

50g

cooking wine

40ml

light soy sauce

50ml

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step

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1. Select hind leg meat, boneless and cut into small pieces.

2. Mix the ingredients in proportion.

3. add soy sauce.

4. Add salt and mix well.

5. After mixing, let it stand for one night and let the seasoning fully taste.

6. the next day, pour it into the casing and put it in the shade to dry.

7. After the sausage is air-dried, soak it in water for 3-4 hours. After the sausage is softened, add seasoning to prepare for cooking.

8. Put ginger and seasoning in the pot and wait for the water to boil.

9. Add the sausage and cook for 20-30 minutes.

10. Cook and take out for cooling.

1 1. Cut the tray after cooling.