Preparation materials: pork stuffing 400g, onion 1, ginger 1, corn starch 100g, monascus powder 2g, salt 1 teaspoon, sugar 3g, thirteen spices 3g and pepper 2g.
1. Prepare pig casings about 50 cm long, clean the casings and soak them in clear water for later use.
Second, 400 grams of pork stuffing.
Third, put the meat stuffing into a blender and stir it into a paste.
Fourth, the meat sauce should be stirred to such a delicate degree.
5. Chop the onion and ginger and mix well in the meat.
6. Add salt, sugar, thirteen spices, pepper and a little red rice flour.
Seven, corn starch and a small amount of water mixed into a paste.
Eight, pour the starch paste into the meat sauce several times, pour a little and grab it evenly before pouring.
Nine, pour the starch paste and repeatedly grasp the meat paste until it is delicate.
10. Put the casing on the funnel and pour it into the paste bit by bit.
Eleven, after filling, put it in a steamer and steam for half an hour.
Twelve, can be eaten out of the pot, can also be stored in the refrigerator.