1, the main ingredients: 400 grams of pork stuffing, 1 small section of green onion, 1 small piece of ginger, 100 grams of corn starch, 2 grams of red currant powder, 1 teaspoon of salt, 3 grams of sugar, 3 grams of thirteen spices, 2 grams of pepper.

2, prepare about 50 centimeters long pig intestines, the intestines will be cleaned, put in the water to soak standby.

3, 400 grams of pork filling.

4, put the meat filling into a blender and blend it into puree. (Mincing with a knife is fine).

5, the puree should be blended to this fine degree.

6, chopped green onion and ginger, put into the meat mixture and mix well.

7, add salt, sugar, thirteen spices, pepper, and a little red currant powder. (Red currant powder is used to adjust the color, no can not put)

8, the corn starch and a small amount of water into a paste.

9, the starch paste poured into the puree in small batches, pour a little with a hand and then pour.

10, after pouring the starch paste, repeated the meat puree scratched until fine lubrication.

11, the sausage set on the funnel, little by little into the puree.

12, the enema try to fill the meat puree tightly some, the side of the irrigation side of the casing smooth a little, not too much force, do not put the casing broken Oh, after filling the two sides of the rope tied on the line. (It is recommended that you do not fill too long, divided into small sections is better to operate).

13, 400 grams of meat filling two 20-centimeter intestines, filling well into the steamer steamer for half an hour. Ham sausage can be sliced and eaten directly after the completion of the work, but also can be fried with vegetables or soup can also be done.