1. Mince pork, cut purple sweet potato into small dices, and chop ginger into ginger paste. For those with ginger powder, it is best to use ginger powder and soak the casing for 30 minutes. spare.
2. Add all the spices and starch to the minced meat
3. Add purple sweet potato and ginger paste
4. Stir well
5. Fill the sausages with an enema and tie them into sections with cotton thread.
6. Use a toothpick to make a few holes in each sausage to prevent it from exploding while cooking.
7. Hang in a ventilated place to dry the skin moisture
8. After drying, place in a steamer and steam for 15 minutes
9. Cut off the cotton thread
10. It can be fried or roasted, and can be frozen in the refrigerator if you can't finish it
