1. Soak the casing in advance, change the water several times, and clean it. Mince the lean pork and set aside.
2. Add white wine, salt, braised soy sauce, freshly ground black pepper and white sugar to the lean meat.
3. Stir evenly, cover with plastic wrap and let it rest for about an hour to let the meat taste delicious.
4. Add the sweet potato starch and water to the still meat filling, and stir well.
5. Stir until the meat filling becomes strong and the viscosity increases greatly. After adding the starch, add a small amount of water several times to allow the meat filling to absorb.
6. Stuff the meat into sausages with sausage stuffing tools.
7. After filling, tie the knots in the intestine and pierce the holes with a needle.
8. Steam on medium heat for about 20 minutes.
9. After the steamed intestines are cool, cut into thick slices, put a little olive oil in a non-stick pan, and fry them until golden on both sides.
10. Top with black pepper sauce when garnishing.
Tips:Only a little braised soy sauce can be used to enhance the color when making the enema. It is best not to use soy sauce, which will cover up the taste of pepper. Of course, it depends on personal preference.
After steaming, let it cool thoroughly and put it in the refrigerator. It can be sliced and fried or baked in the oven.
