Egg Sausage

Egg Sausage

　　Egg Sausage

　　Add a small amount of salt to eggs and mix with an appropriate amount of warm water. Stir repeatedly with chopsticks. Then tie one end of a pig’s intestine tightly with string, and pour the egg mixture into the other end until full, after which tie it securely. Hold the string at one end of the egg sausage and place it in water heated to about 50°C in a pot, gently swinging it. Once the water boils, immediately remove the egg sausage, cut it into half-inch-long pieces, and set aside. When making the soup, add the sausage pieces along with ingredients such as shiitake mushrooms and red mushrooms. Season with a little MSG, salt, and chopped scallions. Cook until both ends of the egg sausage curl into mushroom-like shapes, then remove from heat. The dish is light and refreshing, making it a great choice for entertaining guests.