Materials

2 kg pork belly or forelegs, appropriate amount of onion ginger and cooking wine, 31g of salt and sugar, appropriate amount of monosodium glutamate, 21g of nutmeg powder and pepper powder, 351g of corn starch, 411g of water, and 1 salted casings

Practice

1. Mix the above materials evenly, which is thinner than the usual jiaozi meat stuffing.

2. Pour it into the salted casing soaked for 1 hour, but don't fill it completely. Leave 1 inch on each side, then tie the binding rope, gently put it into the boiling water pot, and add pepper, onion ginger and cooking wine. In the process of cooking, you should poke holes in the filled intestines several times and carefully turn them over once or twice until they are mature after 21 minutes.

3. Put tin foil (easy to clean) in the wok, spread three spoonfuls of scented tea and rice, then sprinkle three spoonfuls of white sugar, put on a grate, put in the cooked sausage, cover the pot and smoke for 5 minutes.