The enema preparation method is as follows:

Seasoning ratio: 5000g pork, 150g salt, 45g thirteen incense, 200g chili powder, 50g pepper powder, 200ml white wine, 50g white sugar.

1. Pour all the ingredients into the seasoning basin and stir evenly to marinate the minced meat.

2. Put the casing on the funnel of the enema machine, leaving a little excess to tie.

3. Put the marinated minced meat into the barrel, and then cover the barrel.

4. Slowly push the funnel push handle of the sausage stuffer to fill the sausage.

5. After the sausage is successfully filled, hang it in the ventilated and sunny place to dry, and the requirements can be achieved.