The ratio of 5 pounds of sausage is: "3,3,3,3" i.e. 5 pounds of pork marinated with 15 cents of salt, 15 cents of sugar, 15 cents of soy sauce and 15 cents of white wine. Of course, this is only the amount of basic ingredients, can be increased according to the taste of each person hobbies appropriate, generally only increase or decrease.

Cantonese sausage is a traditional Han Chinese dish in Guangdong, belonging to the Cantonese cuisine, which has a beautiful appearance, bright color, mellow flavor, delicious taste, thin skin and tender meat characteristics. Canton sausage specific method is as follows:

Materials: pork, salt, sugar, a high degree of white wine, chicken essence, white pepper, cotton rope appropriate amount, mineral water bottle 1.

1, pork washed and drained, remove the skin.

2, pork with a knife cut into thin slices, you can also cut into thin strips.

3, cut pork into a large plate.

4, ready to marinate Cantonese sausage seasoning: 200 grams of rock sugar powder, 100 grams of salt, 180 grams of high white wine, 10 grams of chicken essence, 10 grams of white pepper, 600 grams of small pork intestines.

5, 100 grams of salt, 200 grams of rock sugar powder, 180 grams of white wine, 10 grams of chicken essence, 10 grams of white pepper into the pork and mix well marinated for 3 hours.

6, prepare a clean mineral water bottle, cut off the body of the mineral water bottle with a knife, leaving the mouth of the mineral water bottle in this section, cotton rope also need to be ready.

7, with cotton rope to the intestines set on the mineral water mouth tied tightly, intestines section of the mouth is also tied tightly with cotton rope tied.

8, with disposable gloves, the pork from the mouth of the mineral water bottle tied into the intestines, crowded intestines with cotton rope tied.

9. Prepare a toothpick, tie it to the intestines to discharge the excess air inside the intestines, squeeze the pork inside the intestines tightly with your hands, and tie it with a number of small sections of cotton rope.

11, handle the sausage, tied with cotton rope, put in a cool ventilated place to dry, about a month you can eat.

12, after drying the Canton style sausage, pinch it with your hand to tighten it means it has been dried.

13, the pot poured into the amount of water, sausage into the pot to cook 30 minutes to cook.

14, cooked sausage fishing out slicing, plate can be eaten, do it yourself clean and delicious Oh.