After the enema is air-dried, it can be steamed on the pot to eat. Some people also use the cooking method, but I always think that the steamed ones are more tasty with a strong flavor. The ones I made last week are already drying out, so I'm going to steam them now.

Open step-by-step reading mode

Tools and materials:

Enema 20 pounds

Operation method

01

Take the air-dried enema off the rope from drying, and use scissors to cut it into one from the twisted split.

02

These are hung in a cold room to air-cool. If they were air-dried outside, they are inevitably dusty and should be rinsed and dried. Because the sausage casings are already dry, getting wet won't hurt.

03

Place the finished enchiladas on the grate of the steamer.

04

The pot with more water, put the cage fan, cover, high heat to boil, turn the heat to slow steaming thirty-forty minutes.

05

Turn off the fire, stay about ten minutes, open the lid, pick up to dry open.

06

Now you can eat. It's good to slice and savor or hold and chew the whole thing. Since you make more at a time, store them in a food bag in the refrigerator and pick them up when you want to eat them.