1. The chicken breast is stewed into meat filling.
2. Add corn kernels.
3. Add salt, sugar, and black pepper.
4. Add cooking wine, light soy sauce, fuel consumption.
5. Add two spoons of cornstarch and mix well.
6. Cover with plastic wrap and put in the refrigerator to marinate for one hour.
7. Soak the casing with water and white wine for 20 minutes.
8. The marinated fillings are loaded into the sausage enema.
9. Put the casing on the enema and fill it with the stuffing.
10. Do it all.
11. Tie into small sections with cotton thread as shown in the figure.
12. Use a toothpick to pierce the eyes to remove the air and cool for 12 hours.
13. Put the water in a steamer and turn to a low heat to steam for half an hour.
14. Finished picture.
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