1. Add half the amount of all seasonings to the pork filling, mix well, marinate for 2 to 3 hours to taste, and keep it in the refrigerator
2. Make the remaining seasoning into a sauce and pour it into the minced meat taken out of the refrigerator
3. You can add some starch and grab it with your hands
4. After the meat filling is adjusted, it is 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 the meat sausage is not easy to discharge. For the time being, ignore it. Don’t fill the meat sausage too full. Knot at the mouth or tie it 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 covering 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 sausage at any time
9. After the water has boiled, cover the pot and cook for 20 minutes, remove and let cool, ready to eat
Tips:1. Don't fill the sausages too full;
2. After the high heat is boiled, turn to medium heat, and use a toothpick to pierce the bubbles to prevent explosion.
