1. Soak glutinous rice overnight in enough cold water to drain.

2. Soak dried shiitake mushrooms in cold water to soften and chop.

3. Chop red onion.

4. Soak shrimp and scallop until soft, drain well.

5. Blast red onion in hot oil.

6. Pour in shrimp, scallop, mushroom and stir fry.

7. Pour in glutinous rice and mix well.

8. Add all seasonings and mix well.

9. Tie the knot at the end of the sausage casings and funnel the other end securely.

10. Stir fry the glutinous rice stuffing into it and squeeze it into the funnel mouth with chopsticks while putting it in.

11. When you're done filling the funnel, tie it up with a piece of cotton rope to close the mouth. (Not too full, so as not to burst open after cooking)

12. Use a toothpick to poke holes in the glutinous rice intestines. Remove the air.

13. Put water in the pot and add glutinous rice intestines.

14. Bring to a boil over high heat, then turn down the heat and cook for 20 minutes.

15. Remove and drain, slice and serve while hot.

2500 grams of meat in the front clip, 35-40 grams of salt, 10 grams of sugar, 5 grams of white pepper, 25 grams of chicken essence, 15 grams of pepper, 6 grams of five-spice powder homemade or commercially available 8 grams of five-spice powder, 45 grams of white wine in high altitude, 10 grams of star anise, 2 grams of cumin, 4 grams of cinnamon, 5 grams of cumin, 2 grams of clove, 5 grams of red peppercorns, 5 grams of green peppercorns; the spices put into the pan and stir-fried over a small fire for a little while (thirty seconds will be enough) Then let it cool and put it into the pulverizer to make powder.

Take a mineral water bottle, cut off the bottle mouth and above a section, you can cut the first long point, when used and then trimmed. Put one end of the cleaned casings over the mouth of the bottle and tie it tightly with a string. (Sausage one night in advance with warm boiled water, sausage boss said as long as the sausage surface of the salt wash off, sausage soften can be used) sausage is too long the whole irrigation is not convenient, I am the sausage cut into 1.5 meters about a section of the irrigation.

The side of the irrigation side to drive back, do not fill too swollen, easy to burst. There will be air inside the filled sausage.

Irrigation of sausage meat should be stuffed full of some, do not leave a gap, otherwise the sun is good sausage dried up empty lack of content neither good-looking nor tasty.

The best choice of meat is lean meat and fat 7:3, the front leg meat is just in line with this ratio, too lean meat or rear leg meat made of sausage taste poor faggot and not fragrant.

Steaming sausage has a place to store oil, you can then the last few minutes with a toothpick to see where there is oil on where to tie, this time the oil will be sprayed under the action of the pressure, you can reduce the grease inside the sausage, tie and then cover the pot to continue to steam time to turn off the fire to open the lid.

Put the gas on the sausage with a rope section, length according to personal preference. Boil a pot of boiling water, left hand sausage, right hand with a cup from the top of the sausage pouring down. The sausage can be divided into batches. Use boiling water to scald the surface of the sausage casings to dry quickly.

After pouring the boiling water, you can dry the sausages. You can dry them outside during the day and take them back home at night.

If you can't finish the sausage at one time, you can put it in the refrigerator to freeze, and it will last for a year if you eat it as you go.

If there is no physical reason, it is best not to omit the sugar in the marinade, sugar can make the sausage flavor especially fresh. Highly white wine I chose the cheapest 56 degrees Beijing Erguotou, the main role is to deodorize + antiseptic.

The amount of chicken essence and soy sauce can be put at your discretion, and if you don't like it, you may even want to use chicken essence. Soy sauce mainly plays a role in the color, you can add according to their own preferences. It should be noted that after the sausage sun, the color will become darker, so the amount of soy sauce should not be put too much, otherwise the sun out of the sausage is particularly dark.