1. Add half the amount of all the seasonings except the aniseed for the pork filling, mix well, and marinate for 2 to 3 hours to taste.
2. Make the remaining seasoning into a sauce and pour it into the minced meat taken out of the refrigerator,
3. Grab it with your hands, it is too thick and too much resistance with chopsticks.
4. After the meat filling is adjusted, it is still quite thick.
5. Rinse the inside and outside of the casing, knot one end, and put the other end on the funnel.
6. Use a small spoon to continuously squeeze the meat into the casing, assisted by manually pushing the meat forward gently.
7. The air brought in in the meat sausage is not easy to be discharged. For the time being, ignore it, and don't fill the meat sausage too full, knotted at the mouth, or tied with a small rope.
8. In a hot pot under cold water, add two slices of ginger, two slices of green onions, and one star anise. Without the lid, boil on high heat and turn to medium heat. During the cooking process, use a toothpick to pierce the air bubbles in the intestines at any time.
9. After the water boils, cover the pot and cook for 20 minutes. Remove and let cool, ready to eat.
10. Meat mixes with each other, hemp, spicy, fresh and fragrant.
Tips:Don't fill the sausages too full.
