Eggs (of hens)

six

100-year egg

five

Salted casing

1 root

condiments

pepper

3g

salt

3g

yellow rice wine

20 grams

step

1. Salted casing

2. Put one end on the faucet and rinse with water. This is to wash away the salt, but insist on seeing if there is any leakage.

3. After washing, put the casing on the funnel mouth made of large beverage bottle and tie the knot at the end.

Prepare eggs and preserved eggs

5. Beat the eggs into the pot, add salt, pepper and yellow rice wine respectively, and then fully stir them evenly.

6. Cut the preserved eggs into small cubes

7. Pour the diced pine nuts into the egg mixture.

8. Pour the egg liquid into the casing. This casing is slippery when it falls down, so I dare not let go of my hand, so I can't film this process. After pouring, the other end is also knotted.

9. Tie the middle part into several sections with thread.

10. Put a griddle under the pot and put the filled sausage on it, so as to prevent the casing from touching the bottom of the pot.

1 1. Add cold water without casing, cook on low heat, and then cook for 10 minutes. When cooking, you must simmer, and when you find that the casing has some flatulence, you should gently prick an eye with a needle to let the gas out to prevent the casing from bursting and being sad.

12. The prepared sausage is allowed to cool naturally in the season, and it needs to be refrigerated in the refrigerator on a hot day.

13. Slice and plate when eating.

Homemade preserved egg sausage can also be eaten with some small ingredients such as spicy oil, ginger juice and garlic paste.

skill

1. If you like dark colors all day, put two preserved eggs and eggs together and stir them into a paste with a cooking machine, then mix them with diced preserved eggs and pour them.

2. Thirdly, when cooking, you must always cook slowly with a small fire, and keep observing. If you find flatulence, deflate it immediately, or it will explode.