Main ingredients:

Appropriate amount of pig small intestine after elbow meat 10 kg.

Salt 120g56-degree Erguotou 150g

200g cotton sugar and 50g ginger powder.

Soy sauce 120 spiced powder 20g

50 grams of chicken essence

Exercise:

1. Cut the pork into 2 cm long strips (seven points thin and three points fat).

2. Put all the materials into a container and stir until the salt and sugar melt. Pour it into the cut meat and stir well by hand.

3. Put the casing on the funnel with an enema or funnel (there is really no mineral water bottle to make by yourself) and start enema.

4. After pouring, tie the rope into small pieces according to personal preference, and poke several holes with toothpicks to exhaust air.

5. Air dry the sausage in a cool and ventilated place for about a week before steaming.