2, buy the front leg sandwich meat, this part of the sausage is better, sausage can not be too thin, not too fat, 37 points is the best.
3, the meat should be cleaned, let it cool with boiling water, touch it slightly and start washing. After washing, be sure to control the moisture, and then start cutting into pieces, strips can be.
4. Cut all the spices and put them in. Stir well and marinate for half an hour to an hour.
5. During the meat curing process, start washing the casing, wash the water several times, and then soak it in white vinegar for a while. You can also start this process before cutting the meat, so that the meat can be poured after a little while.
6. After pouring, tie a knot with a fine cotton rope, tying a knot about 10 cm. After all, tie a few holes in each root with a needle.
7, almost three or four days in the sun, put it in the refrigerator and freeze it. Just take it out and steam it when eating.