Ingredients: 300g chicken breast, 300g ground pork, 10g garlic, 5g red onion, 1 sausage, 1 tsp salt, 1 tbsp sugar, 1 tbsp sorghum wine, 1 tbsp soy sauce.

1: Add corn kernels and water to a wall-breaker, pass through a sieve to extract the juice, blanch 30g of chicken breast, remove and rinse.

2, in the blender add chicken breast, corn juice, starch, flour, egg yolk, whisk into a puree.

3, into a laminating bag, spread a piece of tin foil, squeeze out the sausage, roll it up, tighten both sides, freeze for an hour, steam over medium heat for 30 minutes, cool to room temperature, and cut into thin slices.

4. Hang the sausages high in a ventilated area and allow them to air-dry for about 2 hours to remove the water from the surface of the sausages.