First, prepare a small bowl and add some water.
3. Then pour the seasoning of half a bag of preserved egg sausage into a bowl and mix well.
4. Peel the preserved egg and cut it into several petals. I cut it with cotton thread.
5. Beat 400 grams of eggs into the bowl.
6. Then mix the cut preserved eggs with the beaten egg liquid and preserved egg seasoning in a bowl.
7. Then pour the mixed egg liquid into the prepared plastic casing with enema funnel, tie the rope in three sections (be sure to tie it tightly to avoid bursting when cooking), put it in a steamer and add water to boil for 45 minutes.
8. After cooking, take it out and let it cool for later use. If you leave it overnight, the color will be more beautiful.
9. finally, take out the casing slices and put them on a plate, and you can eat them with your favorite dip.