By Cammy Food
<h2>Royalties</h2>
Warbler meat 660g
seasoning:
2 cloves of garlic
Freshly ground black pepper 5g
Desert cumin flavor 3g
1 teaspoon salt
2 teaspoons sugar
Soy sauce 2 soups
Old smoke a little
3 teaspoons corn starch
Onion and ginger water about half a bowl
A little oil
1 casing coat
White vinegar a few drops
<h2>Practice steps</h2>
1: Crush Yingge meat (pork plum meat) blender, 2 cloves of minced garlic, and seasoning, add onion and ginger water in a small amount of times, add 3 teaspoons of corn starch, stir well, put in the refrigerator to marinate overnight, take it out and beat it for 10 minutes before use
2: Rinse the casing, add a few drops of white vinegar with green onion and ginger water and soak for half an hour
3, casing irrigation rinse, by the way to see if there is a leak
4. Put the washed casing on the enema and tie a knot in the tail
5. Filling with meat filling
6. Twist the enema while gently holding the casing, and slowly push out the meat filling
7, be careful not to hold too full
8. Tie the knot in the tail after the whole strip is filled, and use the needle to pierce the hole and deflate
9. Use a rope to cut the intestine into sections and then prick it with a needle
10: Cook in cold water
11: Turn the heat to low after boiling, keep it not boiling, and cook for about 20 minutes to float up before fishing out
12. Let cool and cut open
13: Fry over low heat until browned, then store the rest in the refrigerator
14. Done
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