Egg enema is done like this, it is tender and delicate and Q elastic, and it is necessary to eat hot pot spicy hot

Prepare the ingredients as follows

Fresh sausages, eggs, loofah, chives, pepper, salt, chicken essence, starch, white vinegar, garlic crisp

Step 1: First rinse the sausage with running water and then turn it over, then add starch, white vinegar and cooking wine to grab and wash twice, and then wash with water for later use

Step 2: Beat 8 eggs into a large bowl about 400 grams, add about 200 grams of water, then add an appropriate amount of salt and pepper, and then use chopsticks to fully beat the eggs, and then sieve twice, this step makes the eggs more tender

Step 3: Tie one end of the sausage with cotton thread, put the other end into the funnel, and then put the egg liquid tank into it, pay attention not to fill the tank, leave a little space so that it is not easy to burst when cooking, and all the cans should be tied tightly at both ends

Step 4: Add water to the pot, boil until warm, add the canned egg sausage, keep it on low heat and cook slowly, cook until the egg sausage becomes slightly hard and firm, and then cooked

Step 5: Take out and cool and cut it into small pieces with a knife, cut as much as you want, add the soup of boiled egg sausage to the loofah cut in advance and boil it, then add the cut egg sausage, add an appropriate amount of pepper, chicken essence, salt to taste, sprinkle with chopped green onions to get out of the pot, add a little garlic crisp after the pot is really fragrant, the egg sausage Q elastic is tender and smooth, and the clear soup is delicious.