What's the ratio and formula of sausage filled with ten Jin of pork?

10 Jin of meat, 3.5 liang salt, 1 liang baijiu, 2 liang cooking wine, semi-A Jin sugar, 20g pepper.

I. Tools/materials

Lean meat, spoon, plate, dried bean curd, various seasonings, ginger, garlic, white wine, cooking wine, sugar.

Two. Methods/steps

1, pork choice: those who like meat can add some fat, and those who don't like meat can buy lean meat. Pick meat: lean meat is white and red, and it is not good to pick red, such as normal lip color, which is good meat. You can also look at the fat meat, which feels shiny and looks like good meat.

2, put seasoning according to everyone's taste, put as much garlic as you like, don't put too much ginger.

3. Wash and chop the meat, chop the ginger and garlic, put 3 tablespoons of white sugar (sugar is a seasoning, not too much, it will be sweet), 2 tablespoons of pepper powder (spiced powder is also acceptable, that is, spiced taste), 4 tablespoons of salt (I think salt is not salty now, so you can put less if you don't master it well), 2 tablespoons of Haitian soy sauce or soy sauce, and 2 tablespoons of corn starch (domestic soup spoon).

4. After stirring.

5, dried tofu, choose the thin one.

6. Put the dried tofu flat, smooth the meat stuffing with a flat spoon of a rice cooker, and spread the dried tofu (note: a piece of tofu is spread with meat stuffing, not too much or too thick. The meatloaf will pop out if it is spread too much, and there will be no stuffing if it is spread too little. )

7. Roll it up slowly. Don't put too much water in the meat stuffing, or it won't roll up. The meat stuffing is slightly thinner than the stuffing usually wrapped in jiaozi.

8. After rolling, pinch both ends and put them on the steamer. Like steaming steamed bread, steam it for 30 minutes (for fear that the meat is not cooked), steam it and let it cool.

9. Cut off obliquely.