material

2 kg of pork belly or forelegs, appropriate amount of onion and ginger, appropriate amount of cooking wine, 30g of salt and sugar, appropriate amount of monosodium glutamate, 20g of nutmeg powder and pepper, 350g of corn starch, 400g of water and 1 salted casing.

working methods

1. Mix the above materials evenly, which is thinner than the usual jiaozi meat stuffing, and let it stand for half an hour.

2. Pour it into the salted casing soaked for 65,438+0 hours. Don't fill it. Leave 65,438+0 inches on both sides, 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 a few holes in the stuffed intestines and carefully turn them over once or twice until they are ripe after 20 minutes.

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