Raw material processing:

1. 1500 grams of front channel meat thinly sliced, 500 grams of concealed meat. Ginger, onion and garlic water 20 grams each, 25 grams of monosodium glutamate (MSG), chicken powder, 15 grams of each of the Pinch of Yum, 3 grams of thirteen spices, 200 grams of water starch, salt to taste. The above products put together and mix well.

2. 15 eggs, add salt appropriate amount of fully beaten, add chicken 2 grams of seasoning.

Two

Enema sausage: take the sausage casings softened and washed, to the white vinegar to deodorize. Then one end of the cotton rope tied tightly, the enema tool inserted into the sausage, filling the general meat filling flattened, in the filling of egg liquid. You can also use egg wash and meat filling together. When filling must be careful not to fill too full, in order to prevent cooking sausage rise broken.

Three

Cooking sausage skills: pot of broad water, do not boil over high heat, to keep a small fire to keep the state of open non-open, take a needle in hand as long as you see the sausage bubbles, immediately use the needle to burst the bubbles, otherwise it will be bursting sausage. About 20 minutes to cook, fish out and cool to taste the knife.