1. Tie one end of the casing tightly, pour clean water, and tie the mouth tightly. Put it in a basin with water and soak for an afternoon.
2. Wash the meat, cut into small diced meats, and add the prepared seasonings. I personally think that the small diced pork will taste better than the minced meat.
3. Tie the washed casing at one end, stroke the remaining intestines to the top of the perfusion device, and slowly pour the meat into it. The irrigator bought online is very cheap and convenient.
4. Pouring meat should not be too much, it is easy to crack. After pouring, tie the length of the cotton rope according to personal needs, and then pierce a few holes with toothpicks to let out the excess air inside.
5. Put it in a steamer or steamer and steam on high heat for 30 minutes.
6. The steamed sausage has a black color because there is no added coloring. Put the steamed intestines in the oven and bake them on the upper and lower fire for 10 minutes, and then bake the reverse side of the intestines for 10 minutes. If you don't have an oven, you can also use a low heat in a pan to fry the two sides of the intestines to brown.
7. After steaming the intestines, you can fry a few roots, which will be very fresh.
Tips:The hind leg meat is just right for fat and thin, and the taste is tough, and the steamed intestines are also delicious.
