2 kg pork belly or forelegs, appropriate amount of onion, ginger and cooking wine, 30g salt and sugar respectively, appropriate amount of monosodium glutamate, 20g nutmeg powder and pepper powder respectively, 350g corn starch, 400g water and salted casing 1 root.

method of work

1, mix the above materials evenly, which is thinner than the usual jiaozi meat stuffing, and let stand for half an hour.

2. Pour it into the salted casing soaked for 1 hour, and don't fill it completely. Leave 1 inch on both sides, then tie the binding rope, gently put it into the boiling water pot, and add pepper, onion ginger and cooking wine. In the process of cooking, you should poke holes in the filled intestines several times and carefully turn them over once or twice until they are mature after 20 minutes.

3. Put tin foil in the wok (easy to clean), spread three spoonfuls of scented tea and rice soaked in the wok, then sprinkle three spoonfuls of white sugar, put a grate on it, put in the cooked sausage, cover the pot and smoke for 5 minutes.