1. Slice ginger, soak onion in water for more than half an hour, then knead onion ginger repeatedly, remove onion ginger, make onion Jiang Shui, pour in corn starch, and stir well for later use. Soak the sausage in clear water and a little white wine for more than half an hour, rinse it with water, cut the cotton thread into sections, put on sausage tools and needles, and wash it for later use. Wash the meat and cut it into pieces. Stir the fat meat and lean meat into mud respectively. The finer the stirring, the better.
2. Add salt, sugar, cooking wine, soy sauce and monascus powder to the meat stuffing, pour a small amount of freshly prepared onion, ginger and corn starch water into the meat stuffing, stir in one direction until the meat stuffing completely absorbs water, then pour a part of onion, ginger and corn starch water and stir in one direction. This step is very important. Be sure to wait until the meat absorbs water several times before repeating the next step.
3, until the meat looks very moist, hands are very elastic on the meat, just fine. Cover with plastic wrap or plastic bag, and put it in the refrigerator for more than 2 hours to let the meat fully absorb the seasoning. After freezing, meat is more elastic. Tie one end of the sausage with cotton thread, pour the meat into the sausage, and then slowly push the sausage inward until it reaches the bottom of the sausage and begins to fill it.
4. After filling a sausage, according to the length you like, tie it tightly with cotton thread at the place where the thumb is easy to press down, and then tie it tightly with a needle at the place where the sausage has bubbles (each sausage must be pricked with a needle to release the air inside, otherwise it will easily explode when cooking).
5, the weather is cold for one night, dry the skin, do it with an electric fan in summer, blow for about 2 hours, and dry the skin.
6. Cook in cold water for 20-30 minutes, remove and cool, cool thoroughly, and bag for quick freezing.