Prepare raw materials.

2

Mud the fat and lean meat, dice the lean meat, and mix with the fat and lean meat stuffing.

three

Add starch, salt, sugar, honey, black pepper, soy sauce and cooking wine and stir well.

four

Add a small amount of ice water in stages, each time, and then add the next time after stirring until the water is completely absorbed.

five

Stir the meat until it becomes thick, wrap it with plastic wrap and put it in the refrigerator 12-24 hours.

six

Rub the casing with salt, soak it in clear water, wash it, put it at the outlet of the enema device, and tie the end with cotton thread.

seven

Put the stirred meat stuffing into the enema device, slowly push it out and pour it into the casing.

eight

After pouring to the required length, tie it tightly with cotton thread, and then continue pouring the next section.

nine

After filling the whole string of sausages, wipe off the oil or water stains on the surface with kitchen paper, and blow dry the surface slightly with a fan.

10

Punch two or three holes in each sausage with a toothpick to avoid bursting when cooking.

1 1

Put the sausage in cold water and cook on low heat until the sausage floats.

12

Take out the sausage, dry it, cut it into pieces, and fry or roast it while eating.