2. Cut ginger, pepper and garlic into pieces and put them in a small bowl.
3. Add seasoning (salt, monosodium glutamate, sugar, allspice powder, white wine, white vinegar, white wine) and stir to melt.
4. Wash the pig intestines (I bought them clean, or washed them with starch and salt several times to make sure they are clean)
5. Filter the prepared juice twice into minced meat, and put on disposable gloves and scratch it repeatedly to make the meat sticky and tender.
6. Pour the filtered powder into a small bowl and add water. Repeat step 5.
7. Add two spoonfuls of starch
8. Repeatedly grasp evenly to make the minced meat smooth and delicate.
9. Spread it out with two fingers and pour the minced meat with a small spoon.
10. Meat compaction
1 1. Cut both ends short and tie a knot according to your favorite length.
12. Boil in cold water for 20 minutes (or steam).
13. Peel the intestines when cooked (no need to peel them).
14. Slice