1. Drain the canned corn and set aside.
2. Wash the chicken breast, tear off the fascia, and cut into pieces.
3. Put them in a blender and beat them into a puree.
4. Put the mashed meat into a large container, add an egg, salt, pepper and 2 tablespoons of rice wine, and stir until it becomes viscous and elastic. (The stirred meat filling can be cooked into a ball in advance, taste the taste and saltiness, if the meat filling is a bit dry, you can add some water and stir well)
5. Add 100 grams of corn kernels and mix well.
6. Wash the casing to remove the salt, soak it in cooking wine and water for about 10 minutes, take a section of casing, put it on the enema, and tie one end.
7. Pour the meat into the casing and tie it with cotton thread.
8. Use a sterilized needle to prick the sausage a few times to expel the air inside.
9. Pour cold water into the pot, add a few slices of ginger, and cook over medium-low heat. After being removed and cooled, put it in a fresh-keeping bag and put it in the refrigerator for freezer storage.
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