Homemade Songhua Egg Sausage
1.
Wash the salted casings to remove the salt on the surface and put a head on the faucet to check for leaks
2.
The casing is fastened with one end and the other is put on the funnel mouth made of the beverage bottle
3.
One loose egg is chopped and one egg is pureed with a cooking machine
4.
Chopped the remaining Songhua eggs
5.
Beat the eggs in the basin
6.
Add the beaten songhua egg puree and mix well
7.
Add chopped pineapple eggs and mix well
8.
Add pepper and salt cooking wine and mix well
9.
Hold the bottle mouth and slowly pour the egg liquid
10.
After filling, tie up and tie the middle into sections with a thread
11.
Put a pot of castor sausage under the pot and put it on top, add water to cover the intestines, and boil it for 10 minutes.
12.
In the process of cooking, a needle must be prepared on a low heat. Use a needle to pierce the eye to exhaust gas
13.
Put the cooked intestines in the pot and simmer for a while
14.
Take out and cool the slices and keep them in cold storage on hot days
15.
Soy sauce, vinegar, minced garlic, chili oil, parsley, shredded green onion, carrots, and a little sesame oil to make a juice and serve
16.
Songhua eggs are nutritious and delicious, but they are more alkaline and should not be eaten more.
17.
We add some vinegar when we eat to adjust the pH
Tips:
1. If you don't like the black color, step 3 can be omitted
2. When cooking, be sure to low heat to observe the flatulence and exhaust in time
