500g of three strips of large intestine (salty) glutinous rice.

Some scallops and some dried oysters.

Mushroom number

condiments

A little chicken sauce

A little soy sauce and a little ginger.

Making steps of glutinous rice sausage

1.？ I forgot to take pictures. Marinate the three sections of large intestine in advance, remove fat and oil, and leave a little oil when cooking, so that glutinous rice does not need to be oiled.

2.？ A dozen mushrooms were washed and soaked in warm water. After soaking, they can be cut into shreds and diced. Mushroom water can be kept. Scallops and oysters can also be soaked, or pork belly can also be diced. Ginger can be cut into small pieces.

3.？ Stir-fry a little ginger and mushrooms in oil, add scallops and oysters, stir-fry,' pour glutinous rice soaked for two hours, stir-fry with a little soy sauce and color it. Pour in mushroom water. Add boiled water to rice, add soy sauce and chicken essence to taste, cool, open and pour into large intestine.

4.？ Take a piece of large intestine, stick a bite and leave a bite to start filling, and use a spoon to fill it. A piece of intestine doesn't need filling. Leave a space of 1 for glutinous rice, otherwise it will burst, prick and shake in cold water, so that rice and water can be evenly distributed.

5.？ Pour cold water into the pot. Drain the water in a steamer and put it into rice sausage. Steam for half an hour as shown in the previous step.

6.？ It is steamed. The oil in the sausage has come out. You can eat it while it's hot. When it is cold, slice it obliquely in the pot without frying, which is very fragrant. You can also wrap it in egg liquid and fry it half-cooked. The pictures are not all sorry!

skill

The large intestine should be cured several days in advance. It can be sealed and put in the refrigerator in hot weather.