Two production methods of air-dried sausage: 1 Zhengyanglou air-dried sausage is Chinese Beijing-style sausage. Raw pigs are mostly purchased from Hulan area in Jiangbei. This kind of pig skin is thin and lean, which is most suitable for sausage making. The purchased pigs are raised and slaughtered as they are used. The production of air-dried sausage takes fresh pork, pig sausage casing, high-quality soy sauce, Amomum villosum noodles, good noodles, pepper noodles and fresh ginger as raw materials. After six procedures: meat selection, stuffing mixing, filling, air drying, fermentation and cooking. When mixing the ingredients, stop the seasoning first, then mix the meat until it is sticky and thick. Before filling, the moisture of casing meat should be controlled, and the filling material should be punctured and deflated. When air-dried it varies from season to season until the skin is dry. The fermentation method is to put every ten bundles of dried sausages in a dry, cool and ventilated warehouse for about ten days. The sausages can naturally ferment and the seasonings can fully diffuse into the meat. Finally, the finished product is cooked in a boiling water pot for fifteen minutes. 2 ingredients and production of Liuweizhai sausage in Taiyuan 1, raw materials and finishing: choose fat and thin pork, with 30% fat meat and 70% lean meat. Skinned the meat, washed it with clear water and drained it. The fat meat was cut into1-1.5 cm thin slices, then cut into strips, and finally cut into square diced meat. 2. Ingredients: (calculated by 100 kg of feed meat): refined salt 1.9 kg, colorless soy sauce, white sugar 2.5 kg each, white wine 0.6 kg, monosodium glutamate 0.2 kg, pepper powder 0.3 kg, Amomum villosum powder and dill seed 0. 12 kg each. 3, mixing and enema: put the diced meat in a container, sprinkle with ingredients, and stir evenly, until it becomes sticky, then enema, wash the hunting sausage casing with water, and pour the meat into the intestine to make it uniform in thickness. Then tie it into a section of 10 cm, and tie both ends with hemp rope. 4. Drying and boiling: hang the tied sausage on a pole, put it in the sun for 5-6 hours, and then put it in a cool and ventilated place to dry for half a month. Sausages can be boiled when they give off special fragrance during the ripening process, and the boiling time is15-20 minutes. Features of the finished product: unique flavor, fragrant and greasy, and long storage time.