Preparation materials: 500g of pork stuffing, 3g of scallion 1 small piece, 3g of ginger 1 small piece, 0g of corn starch 1 00g, 2g of monascus powder, 3g of salt1tea spoon, 3g of sugar, 3g of thirteen spices and 2g of pepper.
1. Prepare pig casings about 50 cm long, clean the casings and soak them in clear water for later use.
Second, a catty of pork stuffing.
Third, put the meat stuffing into a blender and stir it into a paste.
Fourth, the meat paste should be stirred to such a delicate degree.
5. Chop the onion and ginger, put them into the meat and mix well.
6. Add salt, sugar, thirteen spices, pepper and a little red rice flour.
Seven, corn starch and a small amount of water are mixed into a paste.
Eight, pour the starch paste into the meat paste several times, pour a little and grasp it evenly with your hands before pouring.
Nine, pour the starch paste, and repeatedly grab the meat paste until it is fine and smooth.
10. Put the casing on the funnel and pour it into the paste bit by bit.
Eleven, after filling, put it in a steamer and steam for half an hour.
Twelve, can be eaten out of the pot, can also be stored in the refrigerator.