The following is the method: mung bean starch 200g, water 200g, pork belly stuffing 500g, salt, monosodium glutamate, sesame oil, onion and ginger juice, chicken essence, casing and sugar.

Cooking steps

1/6

All the ingredients except sugar are put together and stirred evenly.

2/6

Soak the casing for half an hour, cut the self-made enema device in half with a pure water bottle, and put the casing into the bottle mouth.

3/6

Enema should not be too full for too long, otherwise it will be undercooked and easy to explode.

4/6

Boil the water in the pot, and put the sausage in the pot for 20 minutes. Punch it with a toothpick in the middle, and it will explode after venting. After stewing for 20 minutes, take out the water to control drying.

5/6

Smoked sausage, put a piece of tin foil in the pot, put a little sugar on the tin foil, and put an iron net of a bracket.

Last gear

Put the intestines on and cover them. Open a fire, first emit white smoke, then emit yellow smoke, just to smoke and color the intestines.

skill

When cooking, you must stare at it and stick it with a toothpick, or it will explode.