Accessories:ginger moderate; pepper moderate; pepper moderate; oyster sauce 2 spoons; raw food 2 spoons; salt moderate; chicken essence moderate; red currant rice powder 1 teaspoon; sugar moderate.
1. Cut the pork front leg into small pieces.
2. Cut the pork into pieces and soak it in onion and ginger water for 10 minutes to remove the fishy odor. Put the chopped onion and sliced ginger in a bowl, soak them in boiling water for 20 minutes and let them cool down, this will be the onion-ginger water.
3. Pour the deodorized pork pieces, salt, oyster sauce, honey, 2g cooking oil and corn starch into a dry grinding cup. Put the cup into the wall-breaker, put the lid on, turn to lock, press the "Start/Cancel" button and puree.
4. Place the pork sauce in a piping bag and cut a hole in the top. You can cut the opening of the bag according to the size of pork sausage you want.
5. Squeeze the pork paste onto the foil. The tin foil can be cut a little bigger and the pork batter can be wrapped in several layers.
6. Roll the foil from top to bottom and tighten the sides. When wrapping, pack the pork paste tightly. Be careful not to break the foil when tightening the sides.
7. Place the wrapped pork puree into a glass steamer and cover with a lid. Make sure the water level in the tank is above the 600 ml water level line.
8. Select the "Steam" function of the rice cooker and set the time to 30 minutes. Press the "Start/Cancel" button to start the cooker.
9. Remove the tinfoil from the steamed pork sausage.
10. Pour the remaining cooking oil into a frying pan, heat the oil, add the steamed pork sausage and fry for 3 minutes on medium heat. Keep turning over while frying to avoid uneven heat.
11. Fresh from the pan, the grilled sausage is moist with oil, Q-shaped and juicy, with a moderate salty flavor. With ketchup, bite, simply delicious.