Mashed beef: 450g, cooking wine:1.5g, soy sauce:10g, Jiang Mo: 6g, starch: 26g, water: 34g, chopped green onion: 26g, sesame oil:10g, salt: 5g.

1, the beef is ground into paste and then put into the chef's machine.

2, soy sauce Jiang Mo to join.

3. Stir the starch with water, and then pour it in.

4. Stir well with the chef's machine.

5. Add chopped green onion, sesame oil and salt and continue stirring.

6. Add a broken egg and continue to stir.

7. Stir for about 20 minutes, and the meat sauce becomes elastic.

8. Start pouring with a sheep casing.

8. Anyone who has usually filled sausages knows that it is inefficient to poke down with chopsticks. I found a good tool, a new disposable syringe.

9. Fill it up, hang it up and dry it. When the skin is slightly dry, it can be steamed in the pot and is not easy to break. In addition, the water should be enough and not dry.

10, just steam for 20 minutes.