Ingredients: 1g of salt, 4g of liquor, 15g of chopped black pepper, 11g of Orleans roasted wing marinade, 2g of pork, 2g of clean water, 2g of corn starch and 3g of sugar.

accessories: 2 sausage casings.

The method of making crispy sausage with black pepper

1. Wash the pork, drain the water and cut it into small pieces.

2. Chop the meat with the chef's machine.

3. Add high-alcohol liquor and mix well.

4. Mix the starch with water to make starch slurry, and pour it in.

5. Then add black pepper and Orlean roasted wing powder.

6. Put gloves on your hands, then grab them evenly, cover them with plastic wrap and put them in the refrigerator for more than 4 hours.

7. Before preparing the enema, put the casing on the faucet and rinse it with clear water once. Then soak in warm water to clean the appearance and drain the water for later use.

8. Put the casing on the mouth of the enema machine, tighten it with cotton thread at the beginning, and then start filling the meat. After the whole intestine is perfused, tie a section with cotton thread at intervals of about 1 cm.

9. Use a toothpick or needle to puncture holes in the tied intestine, and exhaust. Remember to puncture more small holes.

1. Hang the crispy sausage to dry for one night or one day.

11. steam the crispy sausage with the dried skin for 15 minutes on medium fire and steam it until it is cooked.

12. Then cut off the end of the rope, cut it in sections, store it in the frozen layer of the refrigerator, thaw it when eating, fry it or bake it in the oven.