Pork 4000 grams, pickled intestines 4, 40 grams of sugar, 60 grams of chili powder, 100 grams of salt, 10 milliliters of ginger juice, 10 grams of five-spice powder, 60 grams of pepper, 150 milliliters of white wine, 1 bottle of mineral water.

Practice Steps

1, wash and drain the pork, cut into 1 cm square small dices spare, will be marinated intestines soaked in water for about 10 minutes, and then repeatedly kneaded 3-4 times, washed off the surface of the salt, soaked in water spare.

2, ginger washed with a garlic press to press out the ginger juice, the mineral water bottle along the mouth of the bottle on one side to fry into a funnel shape.

3, diced meat, add white wine, salt, sugar, chili pepper, pepper, ginger, with disposable gloves rubbed evenly, and then stirred in the same direction until the meat began to stick out of the tendons.

4. Put the washed casings over the mouth of the water bottle and tie them tightly with a thread, or pinch them tightly with your hand, and tie the other end of the casings tightly with a thread to seal them, or tie them directly with a knot.

5. Put the mixed meat mixture in the bottle, and gently poke it with chopsticks a few times to fill it into the casing until the casing is filled with meat mixture.

6: Divide the filled sausage into 3-4 equal parts, tie them tightly with cotton thread, and then make some small eyes on the sausage with a needle.

7, scrape the finished sausage in a cool place, avoid direct sunlight and let it dry naturally.