Ingredients: 1000g pork, 150g starch, 3g red yeast rice, 2 egg whites, appropriate amount of white wine, appropriate amount of casings

How to make it?

1, half Peel and chop the fat and lean front leg meat, add starch, egg white, and red yeast rice milk and stir evenly.

2. Wash off the salt in the casings. After soaking in warm water for 15 minutes, use a funnel to open and fill the casings with water. After rinsing, soak in white wine for 10 minutes.

3. Put the minced meat into a piping bag.

4. Fill the casing with meat and tie it with a rope if the length is suitable.

5. After filling, let it dry for an hour or two. The skin will be slightly dry. Poke a few holes in each section of sausage with a toothpick to deflate, then cook it and put it in the refrigerator.