2. Pig forelegs are fat and thin, and the ratio of 1:9 or 2:8 can be used. Chop pork into minced meat or let the butcher grind it into minced meat when buying meat.
3. Add starch to boiled water and stir well. All seasonings except water starch are added to the meat stuffing and stir well. Then add water starch and stir hard (sticky state). Water starch can be adjusted by itself. Salt and water starch can be adjusted by themselves.
4. Take out the sheep casing and wash off the salt outside with water. Rinse it with tap water for three or four times with an enema head, wash it, and soak it in water for 30 minutes.
5, the upper part of the enema is filled with meat stuffing, take out a soaked sheep casing and put it on the head of the enema. I feel that it is not good to wipe the oil on my head.
6, then enema, slowly can the meat into the casing, pull it down bit by bit, don't fill it too full, just press Microsoft with your hand. While enema, puncture the hole with a needle to vent. After all the intestines are filled, tie a rope according to the length you like, and puncture several exhaust holes with a needle in each section, which will lead to diarrhea when cooking without puncturing holes.
7. Then hang up and air-dry the casing. In summer, you can turn on the air conditioner and blow it with an electric fan. If the weather is not hot, you can also hang it for one night and cook it the next day. When the epidermis is dry, just touch it with your hands and it won't stick to your hands.
8, cold water on the pot fire, put two pieces of ginger, medium and small fire, water turn to small fire, open the lid and cook, don't cook with big fire, easy to cook violently. Cook until the intestines float.
9. After cooking and letting it cool, cut the intestines and put them in the refrigerator to freeze, which is in the freezer of the refrigerator.
10, when eating, fry it in a small pot or bake it in the oven for a few minutes. It is especially delicious, with crispy skin and meat, which children especially like to eat.