The filling process of egg powder sausage mainly includes the following steps.

1. Stir the egg liquid until a lot of foam forms; cut the pork into minced meat, cut the mushrooms, scallions, and water chestnuts into small pieces, smash the pepper with a knife, cut the ginger into minced ginger, add an appropriate amount of salt, and add soy sauce Add a small amount of oil and a small amount of oil to the plate and continue to stir with the eggs until even.

2

Tie one end of the pork sausage tightly with a thread, insert the other end into the funnel, pour the prepared egg liquid from the funnel into the pork sausage, and then tie it with a thread Okay, arrange the filled pork sausages so that the egg liquid is evenly distributed, and tie the filled pork sausages with threads about 15CM apart.

3

. Add cold water to the pot, put the prepared pork sausage into the pot, and heat it slowly over low heat. During the heating process, turn it over properly to heat evenly. When the water is almost ready, When opening, in order to prevent the eggs from being heated and exploding, use toothpicks to insert a few holes evenly into each section of the pork sausage to release the air. Boil the water for 5 to 8 minutes to make sure the egg liquid inside is cooked before scooping it out. In fact, you should always use toothpicks here. Deflate the jack and plug it in again at least 30 seconds apart. If the pork sausage explodes, it is caused by not deflating in time. This process is very important, please pay attention.

4

After scooping up the dry water, cut it into sections according to where the thread is tied, apply white vinegar evenly and let it dry.

5

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Heat the oil pan. The oil should not be too little, slightly more than when cooking. Put the egg-filled sausages with white vinegar in the pan. Fry it inside, it will be done quickly. Note that it does not take too long, as long as the outside of the pork sausage is slightly yellow. Basically, just put it in the oil pan, and it will explode after a long time.

6

After frying, slice into slices and serve on a plate. Be careful not to cut them all at once. Cut as much as you can eat. The rest can be stored in the refrigerator for next time. When eating, boil some water, boil it, pick up slices and put them on a plate, then you can eat.